Description

A tender chicken and fluffy rice casserole with a golden baked topping, this family-friendly dish brings warmth and comfort to any meal. Simple to prepare and packed with protein, it’s a customizable classic that satisfies cravings with ease.

Ingredients

2 (150g each) chicken breast
1 1/2 cups uncooked long grain rice
1 large onion, peeled and chopped
3 cloves garlic
2 large carrots
2 stalks celery (optional)
2 cups chicken broth (vegetable broth if desired)
Salt and pepper to taste
1 tablespoon butter (vegan butter if desired)
1 cup milk (can use low-fat or plant-based)
1/2 cup breadcrumbs (whole wheat or almond flour if desired)
1 cup shredded cheese (cheddar, mozzarella, or a combo)

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Instructions

Preheat oven to 375°F (190°C). Chop and measure ingredients. Set aside a 9×13-inch baking dish
Heat butter in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until veggies soften and onions brown, about 8-10 minutes
Add chicken into the pot, season with salt and pepper, and cook 5-6 minutes until just beginning to brown
Add rice to the pot, stir to coat the rice with the mixture
Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed
Meanwhile, in a small bowl, mix milk and breadcrumbs until thick and slightly pasty
Sprinkle half the shredded cheese on top of the rice. Press the breadcrumb mixture evenly over the cheese layer
Sprinkle the remaining cheese on top. Bake for 20-25 minutes until golden and bubbly

Notes

Replace chicken breast with thighs for more flavor.
Use zucchini instead of carrots for a veggie option.
For a healthier version, use low-fat milk and whole wheat breadcrumbs.
Leftovers can be stored covered in the refrigerator for up to 3 days.

Prep Time: 30
Cook Time: 50
Category: Lunch & Dinner
Method: Baking
Cuisine: American