Not Another Chicken Casserole
Revolutionize your weeknight dinners with "Not Another Chicken Casserole," a hearty, flavor-packed twist on a classic comfort food staple. This vibrant dish combines tender, seared chicken breasts, a medley of nutrient-rich vegetables like carrots and broccoli, and fluffy white rice, all enveloped in a creamy, cheesy chicken broth mixture that guarantees each bite is irresistibly savory. Topped with a golden, buttery breadcrumb and Parmesan crust for the perfect crunch, this casserole not only satisfies but also impresses with its rich texture and bold flavors. Easy to prepare with minimal cleanup, it’s a one-dish wonder ideal for busy weeknights or cozy family dinners, offering a comforting yet elevated take on a traditional chicken casserole.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 medium onion, diced
- 2 medium carrots, thinly sliced
- 2 cups broccoli florets
- 1 cup white rice, uncooked
- 2.5 cups chicken broth
- 0.5 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons butter, melted
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season chicken breasts with half the salt, pepper, and garlic powder. Sear the chicken in the skillet for 3-4 minutes per side until golden brown but not fully cooked. Remove and set aside.
In the same skillet, lower the heat to medium and add the remaining olive oil. Sauté the diced onion, sliced carrots, and broccoli florets until slightly tender, about 5 minutes.
In a 9x13-inch casserole dish, spread the uncooked rice across the bottom.
Layer the cooked vegetables evenly over the rice.
Slice the seared chicken into bite-size pieces and scatter them on top of the vegetables.
In a mixing bowl, combine the chicken broth, heavy cream, and the remaining salt, pepper, and garlic powder. Pour the mixture over the casserole, ensuring the liquid covers the rice.
Sprinkle the shredded cheddar cheese evenly over the top.
In a small bowl, mix the breadcrumbs, Parmesan cheese, and melted butter. Spread this mixture over the casserole for a crunchy topping.
Cover the casserole dish tightly with aluminum foil and bake for 35 minutes.
Remove the foil and bake for an additional 15 minutes, or until the topping is golden and the rice is cooked through.
Let the casserole rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.2 g | 248% | |
| Saturated Fat | 103.9 g | 520% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 6700 mg | 291% | |
| Total Carbohydrate | 280.7 g | 102% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 22.0 g | ||
| Protein | 223.2 g | 446% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2430 mg | 187% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2374 mg | 50% | |
*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.
