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- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 1 cup long-grain white rice - 2 cups chicken broth - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup frozen peas and carrots - 1 teaspoon Italian seasoning - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 cup shredded cheddar cheese - Salt and pepper to taste - 2 tablespoons olive oil

One-Pan Cheesy Chicken and Rice Casserole

Discover the ultimate comfort food with this One-Pan Cheesy Chicken and Rice Casserole! Perfect for busy nights, this dish combines tender chicken, fluffy rice, and gooey cheese all in one skillet. With a savory blend of spices and the addition of peas and carrots, this meal is both delicious and nutritious. Enjoy easy cleanup and a satisfying dinner that brings the whole family together. Try this cozy recipe for a hearty meal that everyone will love!
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Ingredients
  

2 cups uncooked long-grain white rice

4 cups chicken broth (preferably low sodium)

1 lb boneless, skinless chicken breasts, diced into bite-sized pieces

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup frozen peas and carrots mix

1 teaspoon dried Italian seasoning

1 teaspoon garlic powder

1 teaspoon paprika

Salt and freshly cracked black pepper to taste

2 cups shredded sharp cheddar cheese, divided

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Chicken: In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced chicken pieces to the skillet and season with salt, black pepper, and paprika. Cook for approximately 5-6 minutes, stirring occasionally, until the chicken is fully cooked and golden brown on the outside. Remove the cooked chicken from the skillet and set aside on a plate.

    Sauté Aromatics: In the same skillet, add the finely chopped onion and sauté for 3-4 minutes, or until the onion becomes translucent and soft. Add the minced garlic and continue to sauté for an additional 1-2 minutes, until the garlic becomes fragrant and slightly golden.

      Combine Rice and Broth: Stir the uncooked rice into the skillet with the sautéed onion and garlic. Add the dried Italian seasoning and the chicken broth. Raise the heat to bring the mixture to a gentle boil, stirring occasionally.

        Add Chicken and Vegetables: Once the broth is boiling, lower the heat to a simmer and return the sautéed chicken to the skillet. Stir in the frozen peas and carrots, ensuring all ingredients are well combined and evenly distributed.

          Cheese It Up: Top the mixture with 1 cup of the shredded cheddar cheese. Cover the skillet with a lid and allow it to simmer on low heat for about 18-20 minutes, or until the rice is tender and most of the liquid has been absorbed.

            Finish with a Cheese Layer: Once the rice is cooked through, carefully remove the lid and sprinkle the remaining 1 cup of cheddar cheese evenly over the top. Turn on the broiler setting of your oven and place the skillet under it for 2-3 minutes, or until the cheese is bubbly and lightly browned. Keep a close watch to prevent burning.

              Garnish and Serve: When the cheese is melted and golden, take the skillet out of the oven. Garnish the casserole with freshly chopped parsley for a pop of color. Serve warm directly from the pan for a comforting, hearty meal.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6

                  - Presentation Tips: For an attractive presentation, consider serving in individual bowls or plates. Pair with a simple green salad for a complete experience.