Chicken Rice Casserole with Cashews
Indulge in the ultimate comfort food with this Chicken Rice Casserole with Cashews—a hearty, one-dish meal that combines tender chicken, fluffy long-grain rice, and a creamy, savory sauce. This easy-to-make casserole is elevated with rich umami notes from soy sauce, a satisfying crunch from roasted cashews, and gooey melted cheddar cheese for a perfectly balanced bite. With just 15 minutes of prep time and simple ingredients like cream of chicken soup, chicken broth, and aromatic garlic and onions, this recipe is a crowd-pleaser that's perfect for busy weeknights or casual gatherings. Serve this golden, bubbling casserole straight from the oven and garnish with fresh parsley for added color and freshness. An irresistible blend of textures and flavors, this dish is sure to be a family favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 ounces) cream of chicken soup
- 1.5 cups chicken broth
- 2 tablespoons soy sauce
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon salt (optional)
- 0.75 cup cashews (unsalted, roasted)
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Cook the rice: In a medium saucepan, bring the water to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and set aside.
While the rice is cooking, season the chicken breasts with a pinch of salt and pepper. Heat a skillet over medium heat and melt 1 tablespoon of butter. Sear the chicken on both sides until golden brown, about 3-4 minutes per side. The chicken does not need to be cooked through at this stage. Transfer to a cutting board and let rest for a few minutes before cutting into bite-sized cubes.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the diced onion and cook for 3-4 minutes, or until softened. Add the minced garlic and sauté for an additional 1 minute.
In a large mixing bowl, combine the cooked rice, cubed chicken, sautéed onions and garlic, cream of chicken soup, chicken broth, soy sauce, and ground black pepper. Mix until well combined.
Pour the mixture into the prepared casserole dish and spread evenly. Sprinkle the cashews evenly over the top, followed by the shredded cheddar cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the casserole is bubbling and the cheese is melted and golden.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.9 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 211 mg | 16% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 458 mg | 10% | |
*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.
