Chicken Casserole Ii
Dive into the comforting and hearty goodness of Chicken Casserole II, a family-friendly one-dish meal that's perfect for busy weeknights or cozy gatherings. Featuring tender, seared chicken breasts nestled atop a bed of flavorful rice infused with chicken broth, sautéed veggies, and a creamy mushroom base, this casserole is packed with wholesome ingredients. The addition of frozen peas and a topping of melted cheddar cheese, accented with a touch of paprika, elevates both the flavor and presentation. With simple pantry staples like long-grain rice, dried thyme, and cream of mushroom soup, this dish is easy to prepare yet irresistibly satisfying. Ready in just over an hour and serving six, Chicken Casserole II is your go-to solution for a crowd-pleasing, comforting meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 can cream of mushroom soup
- 1 cup long-grain white rice, uncooked
- 1 cup frozen peas
- 1.5 cups shredded cheddar cheese
- 1 teaspoon dried thyme
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.
Add minced garlic to the skillet and cook for 1 more minute until fragrant. Remove the skillet from heat.
In a large mixing bowl, combine the chicken broth, cream of mushroom soup, uncooked rice, and thyme. Mix until well incorporated.
Stir in the sautéed vegetables and frozen peas.
Lightly grease a 9x13-inch casserole dish. Pour the rice mixture into the dish and spread it out evenly.
Place the seared chicken breasts on top of the rice mixture.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and sprinkle shredded cheddar cheese evenly over the casserole. Dust with paprika for added color and flavor.
Return the casserole to the oven, uncovered, and bake for an additional 15 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.
Let the casserole rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 785 mg | 262% | |
| Sodium | 6365 mg | 277% | |
| Total Carbohydrate | 239.3 g | 87% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 31.1 g | ||
| Protein | 298.6 g | 597% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 1766 mg | 136% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4046 mg | 86% | |
*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.
