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Easy Cheesy Chicken and Rice Casserole: The Best 30-Minute Dinner

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This Easy Cheesy Chicken and Rice Casserole is a quick, one-pan weeknight dinner that delivers creamy, cheesy comfort in just 30 minutes. With tender chicken, perfectly cooked rice, and a bubbly golden cheese topping, it’s a reliable crowd-pleaser that feels like a hug in a bowl.

Ingredients

Scale
  • 1.5 lbs chicken breast, diced into bite-sized pieces
  • 1 cup long-grain white rice, uncooked
  • 2 cups chicken broth, low-sodium
  • ½ cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
  2. Pat the diced chicken dry with paper towels. Season generously with salt, pepper, and paprika. Let it sit while you prep other ingredients.
  3. Melt the butter in a large oven-safe skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent and softened.
  4. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Sprinkle the flour over the onion mixture. Stir constantly for about 1 minute until the mixture looks pasty.
  6. Slowly add the chicken broth, whisking constantly to prevent lumps. Bring to a gentle simmer and cook for about 2 minutes until slightly thickened.
  7. Stir in the heavy cream and dried thyme. Let simmer for another minute until smooth and slightly thickened.
  8. Add the uncooked rice and stir to combine, ensuring every grain is coated in the sauce.
  9. Nestle the seasoned chicken pieces into the rice mixture. Press them down gently so they are partially submerged.
  10. Bring the mixture to a gentle boil on the stovetop, about 2-3 minutes, until small bubbles appear around the edges.
  11. Sprinkle the shredded cheddar and mozzarella evenly over the top.
  12. Transfer the skillet to the preheated oven and bake for 20-22 minutes until the rice is tender, chicken is cooked through, and cheese is bubbly and golden brown.
  13. Let it rest for 5 minutes before serving. This allows the sauce to settle and the rice to finish absorbing liquid.
  14. Garnish with fresh parsley if desired, and serve warm.

Notes

For best results, grate your own cheese from a block to avoid anti-caking agents that prevent smooth melting. Let the casserole rest for 5 minutes after baking to allow the sauce to set. If the top browns too quickly, tent with foil for the last 5 minutes. For a gluten-free version, use a gluten-free all-purpose flour blend and certified gluten-free broth.

Nutrition

Keywords: chicken and rice casserole, cheesy casserole, 30-minute dinner, one-pan meal, easy weeknight dinner, comfort food

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