Cheesy Chicken and Rice is the epitome of comfort food, combining tender chicken, creamy rice, and a generous helping of gooey cheese. This dish has roots in various cuisines, with each culture adding its unique twist.
Ingredients
Scale:
2 cups uncooked long-grain white rice
4 cups chicken broth
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup broccoli florets (optional)
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded cheddar cheese
1 cup cream of mushroom soup (or homemade equivalent)
1/2 cup sour cream
1/2 cup breadcrumbs (optional for added crunch)
2 tablespoons melted butter (if using breadcrumbs)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, add a splash of oil and sauté the diced onion until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 1 minute.
Add the chicken pieces to the skillet, stirring occasionally until they are lightly browned, about 5-7 minutes.
Stir in the uncooked rice, chicken broth, paprika, salt, and pepper. If using, add in the broccoli florets. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the skillet, and let simmer for about 15 minutes, or until the rice has absorbed the liquid and is tender.
In a separate bowl, combine the shredded cheddar cheese, cream of mushroom soup, and sour cream until smooth.
Once the rice mixture is cooked, remove it from the heat and stir in the cheese mixture until well combined.
Transfer the mixture to a greased 9x13-inch baking dish, spreading it evenly.
If desired, mix breadcrumbs with melted butter and sprinkle over the top of the casserole for added crunch.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Remove from the oven and let it cool for a few minutes before serving.
