Paradise Casserole by June
Dive into comfort food bliss with "Paradise Casserole by June," a heartwarming dish bursting with vibrant flavors and contrasting textures. This easy-to-make recipe combines tender bites of seared chicken breast, creamy white rice simmered in chicken broth, and a medley of peas, carrots, and corn, all folded together in a luscious mixture of cream of chicken soup, sour cream, and gooey cheddar cheese. A surprise twist of sweet pineapple chunks adds a tropical flair, perfectly balanced by savory seasonings like garlic powder, onion powder, and paprika. Topped with a golden crust of buttery panko breadcrumbs and melted cheddar, this baked casserole comes out of the oven bubbling and irresistibly aromatic. Ready in just under an hour and serving up to six, it’s perfect for a family dinner or a potluck crowd-pleaser. Garnish with fresh parsley for a final touch and watch as this dish transports your taste buds to culinary paradise!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 1.5 cups white rice
- 3 cups chicken broth
- 1 cup pineapple chunks (canned, drained)
- 1.5 cups mixed vegetables (peas, carrots, and corn)
- 1 can (10.5 oz) cream of chicken soup
- 0.5 cup sour cream
- 1.5 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 0.75 cup panko breadcrumbs
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with nonstick spray or butter.
In a medium saucepan, bring the chicken broth to a boil. Add the white rice, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.
While the rice is cooking, season both sides of the chicken breasts with garlic powder, onion powder, paprika, salt, and black pepper.
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chicken breasts and cook for 4-5 minutes per side until golden brown. The chicken does not need to be fully cooked at this stage. Remove and let rest before cutting into bite-sized pieces.
In a large mixing bowl, combine the cream of chicken soup, sour cream, shredded cheddar cheese (reserve 0.5 cup for topping), pineapple chunks, and mixed vegetables. Fold in the cooked rice and chicken, mixing until evenly coated.
Transfer the mixture into the prepared casserole dish, spreading it out evenly.
In a small bowl, melt the remaining 1 tablespoon of butter and mix it with the panko breadcrumbs. Sprinkle the breadcrumbs evenly over the casserole, followed by the reserved cheddar cheese.
Bake the casserole uncovered in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with parsley if desired, and serve warm.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1009 mg | 44% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 10.1 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 313 mg | 24% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 487 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.
