Chicken and Rice Casserole
A comforting chicken and rice casserole with rich flavors, perfect for a cozy family dinner.
15 min
Prep
75 min
Cook
4
Serves
620
Calories
Macros · per serving
38g protein
60g carbs
25g fat
Ingredients
For 4 servings
- 600 g chicken thigh
- 2 tablespoons olive oil
- 1 onion
- 2 cloves garlic
- 2 carrot
- 1 cup frozen peas
- 1.5 cups long-grain rice
- 3 cups chicken broth
- 400 g canned diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 150 g cheddar cheese
Instructions
- 1
Preheat oven to 180°C (350°F).
- 2
Season chicken thighs with salt and pepper.
- 3
Heat olive oil in a large oven-safe pan over medium heat.
- 4
Add chicken thighs and brown on all sides, about 5-7 minutes. Remove and set aside.
- 5
In the same pan, add diced onion and minced garlic, and sauté until fragrant and translucent, about 3 minutes.
- 6
Add diced carrots and cook for another 3 minutes.
- 7
Stir in rice, chicken broth, canned diced tomatoes with their juices, dried thyme, and more salt and pepper to taste.
- 8
Return chicken thighs to the pan, nestling them into the rice mixture.
- 9
Bring to a simmer, cover with a lid or foil, and transfer to the preheated oven.
- 10
Bake for 40 minutes, then remove lid or foil, stir in frozen peas, and top with grated cheddar cheese.
- 11
Bake uncovered for an additional 15 minutes, until cheese is melted and golden.
- 12
Remove from oven and let rest for 5 minutes before serving.
Cook it this week.
NeatEat plans Chicken and Rice Casserole — and the rest of your week — around your budget, groceries included.