Description
A comforting one-pan chicken casserole with tender chicken, creamy cheese, and fresh vegetables.
Ingredients
Scale
- Nonstick cooking spray
- 1 1/2 cups brown Minute Rice
- 5 cups chopped broccoli florets
- 1/2 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 1 1/2 cups frozen green peas
- 2 cups chicken broth
- 1 1/2 cups 2% milk
- 8 ounces shredded cheddar cheese, divided
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 1/2 pounds boneless, skinless chicken breast
- 1 ounce shredded parmesan cheese
Instructions
- Preheat your oven to 375°F and coat a large ceramic casserole dish with nonstick cooking spray.
- Layer the bottom of the casserole dish with the brown Minute Rice, followed by broccoli florets, diced yellow onion, diced carrots, and frozen green peas.
- In a small saucepan, combine chicken broth and 2% milk. Warm over medium heat. Reduce to low, then stir in 6 ounces of shredded cheddar cheese, garlic powder, salt, and pepper. Whisk until the cheese melts into a smooth sauce.
- Pour the cheese sauce evenly over the rice and vegetables in the casserole dish. Toss gently to mix, ensuring everything is coated.
- Cut the boneless, skinless chicken breasts into 1-inch pieces and place them evenly over the rice and vegetable mixture, keeping the chicken covered in the cheese sauce.
- Bake the casserole uncovered for 30 minutes. Then, sprinkle the remaining 2 ounces of shredded cheddar cheese and 1 ounce of shredded parmesan cheese on top. Bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Notes
Serve hot with a salad or crusty bread. Leftovers can be stored in the refrigerator for up to 3 days or frozen for 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg