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One Pan Chicken and Rice Casserole

A comforting, easy-to-make chicken and rice casserole that combines tender chicken, fluffy rice, and vibrant vegetables baked to perfection in one pan.
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Temps de préparation 10 minutes
Temps de cuisson 30 minutes
Temps total 40 minutes
Portions: 6 servings
Type de plat: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingrédients
  

Main Ingredients
  • 2 cups cooked rice
  • 1 lb chicken breasts, cut into cubes Can use thighs or rotisserie chicken for quicker prep.
  • 1 cup chicken broth
  • 1 cup cream of chicken soup Consider using a low-fat version or homemade.
  • 1 cup mixed vegetables (peas, carrots, corn) Fresh, frozen, or canned are all acceptable.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 cup shredded cheese (optional) A mix of cheddar and mozzarella recommended.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large oven-safe skillet, sauté the chopped onion and garlic until translucent.
  3. Add the chicken cubes and cook until lightly browned.
Cooking
  1. Stir in the cooked rice, chicken broth, cream of chicken soup, mixed vegetables, paprika, salt, and pepper.
  2. Mix well and bring to a simmer.
  3. If using, sprinkle cheese on top.
  4. Cover the skillet and transfer it to the oven.
  5. Bake for 25-30 minutes until heated through and the cheese is melted.
  6. Remove from the oven, let it cool slightly, and serve warm.

Nutrition

Portion: 1gCalories: 450kcalCarbohydrates: 45gProtéines: 35gFat: 15gLipides saturés: 7gSodium: 800mgFibre: 2gSucre: 3g

Notes

For leftover storage, refrigerate in an airtight container for up to 3-4 days or freeze for up to 3 months. Reheat in the oven for best results.

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