Chicken, Pea and Creamy Rice Casserole
Tender chicken, sweet peas and rice bake together in a creamy sauce with a comforting melted cheddar topping.
15 min
Prep
85 min
Cook
4
Serves
760
Calories
Macros · per serving
47g protein
85g carbs
26g fat
Ingredients
For 4 servings
- 600 g chicken thigh
- 300 g long-grain white rice
- 300 g frozen pea
- 300 g condensed cream of chicken soup
- 500 ml chicken broth
- 250 ml whole milk
- 100 g onion
- 80 g cheddar cheese
- 1 tsp garlic powder
- 0.25 tsp black pepper
Instructions
- 1
Preheat the conventional oven to 190°C (375°F), with a rack in the middle. Use a deep 4 L baking dish measuring approximately 23 × 33 cm (9 × 13 inches). Finely chop the onion and grate the cheddar.
- 2
In the baking dish, whisk together the condensed soup, cold broth, cold milk, garlic powder and black pepper. Stir in the uncooked rice, chopped onion and still-frozen peas.
- 3
Use 600 g boneless, skinless chicken thigh. Cut it into 2.5 cm (1-inch) pieces, then stir it into the rice mixture, distributing everything evenly and pressing the rice beneath the liquid.
- 4
Cover tightly with an oven-safe lid or a double layer of foil. Bake on the middle rack at 190°C (375°F) for 65 minutes. Carefully uncover, keeping clear of the steam. Check that the rice is tender and several of the largest chicken pieces reach at least 74°C (165°F) on a food thermometer. If either needs longer, cover again and bake at the same temperature in additional 10-minute intervals until both are ready.
- 5
Stir gently to distribute the creamy sauce, then sprinkle the cheddar evenly over the top. Bake uncovered at 190°C (375°F) for 10 minutes, until the cheese is melted and the edges are bubbling. Rest for 10 minutes before dividing into four portions; the sauce will thicken as it stands.
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