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- 1 pound boneless, skinless chicken breasts, diced - 1 cup uncooked long-grain white rice - 2 cups chicken broth - 1 cup frozen peas and carrots mix - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup shredded cheddar cheese - 1 teaspoon paprika - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 tablespoons olive oil

One-Pan Cheesy Chicken and Rice Casserole

Discover the ultimate comfort food with this One-Pan Cheesy Chicken and Rice Casserole! This delicious and easy-to-make dish combines tender chicken, fluffy rice, and a creamy cheese sauce, all cooked in one pan for minimal cleanup. Packed with nutritious ingredients like peas, carrots, and spices, it’s perfect for family dinners or busy weeknights. Experience warm flavors and satisfying meals that bring everyone together around the table. Try it today and enjoy a hearty meal!
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Ingredients
  

2 cups uncooked long-grain white rice

4 cups chicken broth

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup frozen peas and carrots mix

1 teaspoon dried Italian seasoning

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

2 cups shredded cheddar cheese

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Chicken: In a large oven-safe skillet, heat the olive oil over medium heat. Add the bite-sized chicken pieces, season with salt, pepper, and paprika, and sauté for about 5-6 minutes until the chicken is cooked through and golden brown. Remove from the skillet and set aside.

    Sauté Aromatics: In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

      Combine Rice and Broth: Stir in the uncooked rice, dried Italian seasoning, and chicken broth. Bring the mixture to a gentle boil.

        Add Chicken and Vegetables: Once boiling, reduce the heat to low and add the sautéed chicken back into the skillet along with the frozen peas and carrots. Stir well to combine all the ingredients.

          Cheese It Up: Sprinkle 1 cup of shredded cheddar cheese over the mixture, then cover the skillet with a lid and let it simmer on low for about 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.

            Finish with a Cheese Layer: Once the rice is cooked, remove the lid and sprinkle the remaining 1 cup of cheese over the top. Turn on the broiler for 2-3 minutes to melt and slightly brown the cheese on top, keeping a close eye to avoid burning.

              Garnish and Serve: Once the cheese is bubbly and golden, remove from the oven, and garnish with fresh parsley. Serve warm directly from the pan.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6