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One-Pan Cheesy Chicken and Rice Casserole is the ultimate comfort food that brings warmth and satisfaction to any meal. This dish is a perfect solution for busy weeknights or family gatherings, combining convenience with deliciousness. The beauty of a one-pan recipe lies in its simplicity, allowing you to create a flavorful and filling meal without the hassle of multiple pots and pans. With its creamy texture and cheesy flavor, this casserole is not only delightful to the taste buds but also nutritious, featuring lean chicken and vibrant mixed vegetables, making it a well-balanced choice for dinner.

One-Pan Cheesy Chicken and Rice Casserole

Discover the ultimate comfort food with this One-Pan Cheesy Chicken and Rice Casserole. Perfect for busy weeknights, this hearty dish combines tender chicken, fluffy rice, and vibrant mixed vegetables all baked together with a creamy, cheesy topping. Easy to prepare and packed with flavor, it's a well-balanced meal that delights the whole family. Customize it with your favorite ingredients for a dish that will bring everyone to the table!
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Ingredients
  

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup uncooked long-grain white rice

2 cups chicken broth

1 cup heavy cream

1 cup shredded cheddar cheese (plus extra for topping)

1 cup frozen mixed vegetables (peas, carrots, corn)

1 small onion, diced

3 cloves garlic, minced

1 teaspoon paprika

1 teaspoon dried oregano

Salt and pepper, to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté the Chicken: In a large, oven-safe skillet or pan, heat the olive oil over medium heat. Add the diced chicken pieces, season with salt and pepper, and cook until browned, about 5-7 minutes. Remove the chicken from the pan and set aside.

      Cook the Vegetables: In the same skillet, add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.

        Combine Ingredients: Add the uncooked rice to the skillet, stirring to coat the rice with the onion and garlic mixture. Pour in the chicken broth and heavy cream, and stir to combine. Add the paprika, dried oregano, and mixed vegetables, mixing everything well.

          Add Chicken and Cheese: Return the browned chicken to the skillet, stirring it into the rice mixture. Sprinkle in the shredded cheddar cheese, reserving some for the topping. Do not stir after adding the cheese.

            Bake: Bring the mixture to a gentle simmer, then remove from the heat. Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 25-30 minutes, or until the rice is tender and the liquid has been absorbed. If the rice is still hard, return to the oven for an additional 5-10 minutes.

              Finish and Serve: Once cooked, carefully remove the skillet from the oven. Uncover and sprinkle additional shredded cheddar cheese on top. Let it sit for 5 minutes to cool slightly. Garnish with fresh parsley before serving.

                Prep Time, Total Time, Servings:

                  15 minutes | 50 minutes | 4 servings