Description

This Chicken and Rice Casserole is a comforting dish that boasts an irresistible blend of flavors. Featuring tender chicken, creamy sauce, and wholesome veggies, it promises to be a quick dinner that the whole family will adore.

Ingredients

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Nonstick cooking spray
1½ cups long grain white rice (uncooked)
3 cups water
1 chicken breast (boneless & skinless, cut in ½ -in cubes)
1½ tsp salt (divided)
1 tsp black pepper (freshly cracked & divided)
1 tbsp olive oil
1 yellow onion (small dice)
3 carrots (peeled, small dice)
3 tbsp butter
3 tbsp all-purpose flour
1 cup chicken broth
1 cup whole milk
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ lb. frozen broccoli florets (thawed, cut into bite-sized pieces)
8 oz. medium cheddar cheese (shredded & divided)

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Instructions

Preheat the oven to 350°F and prepare an 8×10 casserole dish with nonstick spray.
Cook the rice according to package directions to yield about 4 cups of cooked rice.
Cut the chicken into ½-inch cubes, season with ½ tsp salt and ½ tsp pepper. Sear the chicken in a large skillet with olive oil for about 2 minutes per side until browned. Set aside in a bowl.
In the same skillet, sauté diced onion and carrots over medium heat until onions soften, roughly 5 minutes. Add to the bowl with the chicken.
In the skillet, melt butter and whisk in flour, cooking until foamy, then for an additional minute.
Gradually whisk in chicken broth, simmer until thickened, then add milk and simmer until sauce coats a spoon. Season with smoked paprika, garlic powder, onion powder, remaining salt and pepper.
Combine chopped broccoli, cooked rice, and half the shredded cheddar in the bowl with chicken and veggies.
Pour the sauce over the mixture and stir until well coated. Transfer to the casserole dish and top with remaining cheddar cheese.
Bake uncovered for about 35 minutes or until golden brown around the edges. Serve hot.

Notes

For a spicier kick, add a dash of cayenne pepper to the sauce.
Feel free to substitute other vegetables like peas or spinach according to your taste.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 445
Sugar: 2g
Sodium: 930mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 24g
Cholesterol: 80mg