Ingredients
Main Ingredients
- 2½ cups low sodium chicken broth
- 1 lb boneless, skinless chicken breasts (about 2 breasts, cut into ½-¾” cubes)
- 2 cups frozen vegetables (any preferred variety)
- 1½ cups long grain white rice (rinsed well)
- 1 cup heavy whipping cream
Seasonings & Extras
- 2 teaspoons seasoning salt
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 tablespoons butter (cut into small pieces)
- 2 cups shredded cheddar or marble cheese
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400 degrees F (200 degrees C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Rinse Rice: Place the long grain white rice in a fine mesh strainer and rinse thoroughly under cold water to remove excess starch, ensuring fluffier rice.
- Combine Ingredients: In the prepared baking dish, add the rinsed rice, chicken broth, uncooked cubed chicken breasts, frozen vegetables, heavy whipping cream, seasoning salt, Italian seasoning, onion powder, and black pepper. Stir gently to combine all the ingredients evenly. Then, dot the top with small pieces of butter.
- Bake Covered: Cover the baking dish tightly with aluminum foil to trap steam and bake in the preheated oven for 40 to 50 minutes, or until the rice is tender and the chicken is cooked through.
- Add Cheese and Finish Baking: Carefully remove the foil and sprinkle the shredded cheddar or marble cheese evenly over the top. Return the baking dish to the oven uncovered and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from oven and let sit for a few minutes before serving. Enjoy your warm, creamy cheesy chicken and rice casserole!
Notes
- Feel free to use any frozen vegetables you like such as peas, carrots, broccoli, or mixed vegetables.
- Seasoning salt can be substituted with regular salt or your preferred seasoning blend.
- For a lighter dish, substitute heavy cream with half-and-half or whole milk, though the casserole will be less creamy.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Make sure to tightly cover the casserole to ensure the rice cooks properly and stays moist.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
