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Chicken and Rice Casserole with Minute Rice
This easy chicken and rice casserole with Minute Rice is a quick, creamy, and cheesy family dinner ready in under an hour with minimal prep.
Servings 6 servings
Calories 6492kcal
Equipment
Ingredients
- 2 boneless skinless chicken breasts (about 1 pound)
- 1 cup Minute Rice
- 1 cup low-sodium chicken broth
- ½ cup milk
- ½ cup shredded cheddar cheese plus extra for topping
- ½ small onion diced (or ½ teaspoon onion powder)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika optional
- 1 6-ounce bag frozen mixed vegetables (peas, carrots, corn, green beans)
Instructions
- Preheat oven: Heat oven to 375°F. Lightly grease a 9×13‑inch baking dish.
- Mix base: In a large bowl, stir together Minute Rice, chicken broth, milk, onion, garlic powder, salt, pepper, paprika, 1 cup cheddar, and frozen vegetables.
- Assemble: Pour rice mixture into the baking dish. Lay chicken breasts on top. Sprinkle lightly with salt, pepper, and paprika.
- Bake: Cover tightly with foil and bake 40–45 minutes, until chicken is cooked through (165°F internal temp).
- Finish: Remove foil, sprinkle with extra cheese if desired, and bake uncovered 5–10 minutes until melted and bubbly.
- Serve: Scoop out chicken with creamy rice and veggies in each portion.
Notes
Nutrition
Calories: 6492kcal | Carbohydrates: 87g | Protein: 1012g | Fat: 204g | Saturated Fat: 68g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 76g | Cholesterol: 2837mg | Sodium: 3813mg | Potassium: 16978mg | Fiber: 3g | Sugar: 9g | Vitamin A: 818IU | Vitamin C: 4mg | Calcium: 814mg | Iron: 30mg