Man, I regret I ever came across this recipe
Creamy chicken and rice casserole is a classic comfort food dish that’s easy to make and incredibly satisfying to eat. With tender pieces of chicken, fluffy rice, and a creamy sauce, this casserole is sure to become a favorite in your household. Whether you’re cooking for a busy weeknight dinner or hosting a gathering with friends and family, this recipe is sure to impress.
Ingredients:
| Ingredients | Amount |
|---|---|
| Boneless, skinless chicken breasts | 2 pounds |
| Long-grain white rice | 1 cup |
| Chicken broth | 2 cups |
| Cream of chicken soup | 1 can (10.5 ounces) |
| Onion, diced | 1 |
| Garlic, minced | 2 cloves |
| Frozen mixed vegetables | 1 ½ cups |
| Salt | To taste |
| Black pepper | To taste |
| Paprika | For garnish |
| Fresh parsley, chopped | For garnish |
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large bowl, combine the chicken broth, cream of chicken soup, diced onion, minced garlic, salt, and black pepper. Mix well.
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
- Spread the rinsed rice evenly in the bottom of the prepared baking dish.
- Place the chicken breasts on top of the rice in a single layer.
- Sprinkle the frozen mixed vegetables over the chicken.
- Pour the chicken broth mixture evenly over the chicken, rice, and vegetables in the baking dish.
- Cover the baking dish tightly with aluminum foil.
- Bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the rice is tender.
- Remove the foil from the baking dish and sprinkle paprika over the top for color.
- Return the casserole to the oven, uncovered, and bake for an additional 10-15 minutes, or until the top is lightly golden brown.
- Remove from the oven and let the casserole cool for a few minutes before serving.
- Garnish with freshly chopped parsley before serving, if desired.
