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cheesy chicken and rice recipe

Cheesy Chicken and Rice Casserole

A comforting and cheesy one-pan chicken and rice dish, perfect for a weeknight meal. Quick, easy, and delicious!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Boneless, skinless chicken breasts Cut into 1-inch cubes
  • 1 tbsp Olive oil
  • 1 medium Onion Chopped
  • 2 cloves Garlic Minced
  • 1 cup Long-grain rice Uncooked
  • 2 cups Chicken broth
  • 1 cup Milk
  • 1 cup Shredded cheddar cheese
  • 1/2 cup Shredded Monterey Jack cheese
  • 1/4 cup Fresh parsley Chopped (optional)
  • to taste Salt and pepper

Equipment

  • Large skillet or Dutch oven
  • Measuring Cups and Spoons
  • Cutting board and knife

Method
 

Instructions
  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
  2. Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Stir in rice and cook for 1 minute, stirring constantly, to toast the rice slightly.
  4. Pour in chicken broth and milk. Bring to a boil.
  5. Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed.
  6. Stir in cooked chicken, cheddar cheese, and Monterey Jack cheese. Stir until cheese is melted and sauce is creamy.
  7. Season with salt and pepper to taste. Stir in parsley, if using.
  8. Serve immediately.

Notes

For a richer flavor, use chicken thighs instead of breasts. You can also add other vegetables, such as diced carrots or peas, along with the onion and garlic. Leftovers can be stored in the refrigerator for up to 3 days.