Chicken-And-Rice Casserole
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Ingredients
- 3 Tbsp. olive oil, divided
- 1 cup diced sweet onion (about 1 onion)
- 3 medium carrots, peeled and chopped
- 1 large or 2 small bell peppers, cored and chopped
- 4 garlic cloves, minced
- 3/4 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1/2 tsp. onion powder
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 1/2 cups basmati or long-grain white rice
- 3 cups chicken broth
- 1/2 cup heavy cream
- 2 lbs. boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup shredded Cheddar cheese
- 1/2 cup frozen peas
Sauté vegetables, cook chicken:
- Preheat oven to 350°F. In a large Dutch oven or other heavy, oven-safe pot with a lid, heat 2 Tbsp. olive oil over medium heat. Add onion, carrots, and bell pepper, and cook until softened, about 6 to 8 minutes.
- Add garlic, thyme, rosemary, onion powder, salt, and pepper. Cook, stirring, 1 minute.
- Add remaining tablespoon of oil and rice; stir until rice is coated with oil.
- Add chicken broth, cream, chicken, and cheese. Stir well to combine.
Bake casserole:
- Cover pan, and transfer to preheated oven. Bake at 350°F until rice is tender and chicken is cooked through, about 50 to 55 minutes, stirring once after 35 minutes.
Add peas, and serve:
- Remove from the oven, and stir in the peas. Cover and let stand 5 minutes. Serve.