Need a quick and easy weeknight meal that can be made in one dish? This is literally one of the easiest casserole dishes around and you only need one dish and everything can be cooked at the same time. All you’ll need for this recipe is fresh chicken, broccoli, rice, and shredded cheese. That’s it! There is no need to cook the chicken and rice beforehand either. Simply add everything to your casserole dish, cover with tinfoil and pop it in the oven and you’re good to go! This is a wonderful dish to make the night before Thanksgiving too!
Thanksgiving is next week! Can you guys believe that Thanksgiving is next Thursday? I wanted to use this week for an easy night before the big day recipes that you can easily make the days leading up to Thanksgiving. I know many people don’t cook the night before Thanksgiving. In fact, I think that is one of the highest leading sales night for pizza places in the United States. And can you blame us? Who wants to cook the night before Thanksgiving? But what if I told you that all you need for my Chicken and Rice Casserole was one casserole dish and all of the ingredients cooked at the same time in the oven?
Have I piqued your interest now? You can literally throw all of these ingredients into one dish, put in the oven, set a timer and forget about it until it’s ready to eat. I used to think Chicken and Rice Casserole was so hard and that the chicken and rice had to be cooked before everything else. Guess what? They don’t. Everything is added to the dish and then you cover it with tinfoil and cook it for 45-minutes to an hour. Go watch your favorite Netflix show while dinner is cooking and before you know it, you will have an easy and delicious Chicken and Rice Casserole at your fingertips.
You can use chicken breasts for this recipe or chicken tenders. Bear in mind that Chicken and Rice Casserole is traditionally made with two to four chicken breasts, depending on how many people you are cooking for. Using chicken tenders is another good option but note that the chicken tenders will cook a bit faster versus using chicken breasts. This recipe is a cinch to make and I’m betting you will be adding this recipe to your weekly dinner rotation. Why not make it the night before the big day too? Yes, you may be cooking the evening before Thanksgiving but at least it’s easy and basically the oven does all of the work for you.
Are you guys excited for Thanksgiving? We are having a quiet celebration at home and I’ll be spending the day cooking. What I’m really excited for is the day after Thanksgiving when we are getting our Christmas tree. We grow them on our farm and will be chopping our tree down ourselves. I’m excited about that and all of the Christmas decorating the next day. I’ll be taking some time off next week so if you don’t see me around these parts, now you know why. There will still be new content hitting blog leading up to Thanksgiving so don’t worry about that. All of the holiday recipes will be going live starting on Friday through Tuesday with a Thanksgiving round-up going live this Friday so that you can have access to all of the Thanksgiving recipes on here.
I’ve also got some new Thanksgiving recipes that I’ll be adding to the blog this week too so stay tuned for that. Did you guys know it’s also the LAST day of Mercury Retrograde? Thank goodness for that because this month has been SLOW. It’s typical for thing to wind down for the holidays for food bloggers, but I hate it when it’s slow. I much prefer being busy to things being slow. I work from home so when things are slow, it’s no good. It gives my anxious mind too much time to think. The last retrograde was a lot worse for me, this one hasn’t been too bad, other then that things have been slower than usual. Hopefully, with retrograde ending, more work will come.
I hope you guys enjoy this recipe and are excited about the upcoming holiday!