Casserole Dinner
Transform your weeknight meals with this hearty and wholesome Casserole Dinner, a perfect blend of tender chicken breasts, colorful vegetables, and creamy, cheesy rice. This easy one-dish recipe combines the earthy flavors of garlic, thyme, and sautéed veggies with a luscious mixture of chicken broth and heavy cream, resulting in an irresistibly comforting meal. Topped with bubbly, golden cheddar cheese and garnished with fresh parsley, this oven-baked casserole is both satisfying and packed with nutrients. With just 20 minutes of prep time and a hands-off bake, it’s ideal for busy families or cozy gatherings. Serve this delicious casserole straight from the oven for a warm, crowd-pleasing dinner that’s as easy to make as it is to love!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 piece yellow onion, diced
- 3 pieces carrots, peeled and sliced
- 2 pieces celery stalks, chopped
- 2 cups broccoli florets
- 1 cup uncooked white rice
- 2.5 cups chicken broth
- 0.5 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray or butter.
Heat olive oil in a large skillet over medium heat. Season the chicken breasts with half the salt and pepper, then sear them for 3-4 minutes per side until lightly golden. Remove from skillet and set aside. They do not need to be fully cooked at this stage.
In the same skillet, add the minced garlic and diced onion. Sauté for 2-3 minutes until fragrant and softened.
Add the carrots and celery to the skillet. Cook for 5 minutes, stirring occasionally, until they begin to soften.
Stir in the uncooked rice, thyme, broccoli florets, and remaining salt and pepper. Mix well and cook for 2 minutes.
Transfer the vegetable and rice mixture to the prepared casserole dish. Arrange the seared chicken breasts on top.
Pour the chicken broth and heavy cream evenly over the casserole mixture, ensuring the liquid is evenly distributed.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the aluminum foil and sprinkle shredded cheddar cheese over the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving. Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
3197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.2 g | 168% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 5266 mg | 229% | |
| Total Carbohydrate | 206.5 g | 75% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 16.8 g | ||
| Protein | 276.7 g | 553% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1210 mg | 93% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3436 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
