A simple one-pan dinner with creamy rice, chicken, and
vegetables. A delicious rice casserole recipe made with chicken and cheese.
- 1 chicken breast cubed to 1 inch pieces
- 1 cup rice rinsed under running water until the water runs clear
- 1/2 medium sized onion diced
- 1/2 medium sized carrot shredded
- 3 cloves garlic minced or pressed
- Olive Oil
- 2 Tbsp unsalted butter
- 3 cups hot chicken broth or 3 cups hot water + 1 Tbsp chicken bullion base
- 1/2 cup heavy cream
- Add at the end:
- 1/2 – 1 cup shredded cheese Mozzarella, Gouda, Cheddar or any other good melting cheese you like
- 1 tsp salt
- 1 tsp freshly ground pepper
- 2-3 Tbsp chopped parsley and/or chives
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Heat couple tablespoons of olive oil in a nonstick pan over high heat and brown the chicken pieces on all sides. Add 2 tbsp butter, 1/2 diced onion, 1/2 shredded carrot and cook stirring often until the onion is translucent. Reduce heat to low-medium and add 1 cup rice, 3 minced garlic cloves, and stir.
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Combine 3 cups chicken broth or combination of 3 cups hot water and 1 tbsp chicken bullion base with 1/2 cup heavy cream and salt. Stir until dissolved.
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Pour the mixture over rice, cover with lid and cook for about 15 minutes or until the rice is cooked through.
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Remove from heat and stir in 1/2-1 cup grated cheese, 1 tsp freshly ground pepper and 2-3 tbsp chopped parsley and/or chives. Taste and adjust the amount of seasoning. Serve hot right away.