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Easy Chicken and Rice Casserole

Genevieve Jerome
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!
5 from 28 votes
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Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 20 minutes
Course Desserts, Healthy Desserts, breakfast, Dinner, Summer Meals. Easy Recipes, Main Course
Cuisine American
Servings 6
Calories 694.87 kcal

Ingredients
  

  • 1 tablespoon EVOO
  • 1 lg Onion chopped
  • 2 c uncooked rice
  • 1 c Cream of Chicken & Mushroom Soup
  • 2 c chicken bone broth
  • 1 teaspoon sea salt and black pepper
  • 4 Chicken breast
  • 2 tsp Butter
  • 1 clove garlic finely minced
  • 2 c Cheddar Cheese shredded

Instructions
 

  • Preheat oven to 350-degrees and grease a 9”-x-“13 baking dish with olive oil. Add the onion, rice, broccoli, bone broth, and soup and stir well until combined. Season with salt and pepper and any other seasonings you prefer.
  • Place chicken breasts in the rice mixture and top with the pads of butter. Sprinkle with fresh garlic and additional spices.
  • Cover dish with foil and bake for 1-hour. Uncover and bake for 15-minute more until the rice and chicken are cooked. Sprinkle on the cheddar cheese and bake for 5-more minutes.

Notes

This Chicken and Rice Casserole makes wonderful leftovers! Simply place the leftovers in a glass, airtight container and it will keep in the fridge for up to 2-days. You can also freeze as well.

Nutrition

Calories: 694.87kcalCarbohydrates: 58.37gProtein: 38.6gFat: 33.01gSaturated Fat: 15.57gCholesterol: 141.24mgSodium: 40.2mgFiber: 0.4gSugar: 1.51g
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