One-Pot Cheesy Chicken and Rice Casserole

Tender chicken, onions, and sweet peas cook together with long-grain rice in a Cheddar-rich, thyme-scented sauce for a fast and hearty weeknight dinner.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 280 Calories

Ingredients

• 2 tablespoons unsalted butter
• 1 ¾ cups milk
• 1 clove garlic, minced
• 1 ½ cups shredded sharp Cheddar cheese
• 2 teaspoons kosher salt
• 2 cups low-sodium chicken broth
• freshly ground black pepper
• 1 ½ cups uncooked white rice
• 1 medium yellow onion, finely chopped
• ½ teaspoon ground thyme
• 1 cup fresh or frozen peas
• 1 pound boneless, skinless chicken breasts, cut in bite-size pieces

Recipe Instructions

Step 1

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 2

Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add onion, thyme, and 1/2 teaspoon salt, and cook, stirring occasionally, until the onion is soft and translucent, about 8 minutes. Add rice and garlic. Cook, stirring occasionally, until fragrant, about 1 minute. Add broth, milk, and remaining 1 1/2 teaspoons of salt. Season with pepper.

Step 3

Bring to a boil, stirring occasionally so that rice doesn't stick to the pot. Add chicken, stir to combine, and bring back to a boil. Reduce heat to medium-low, cover, and simmer until all liquid is absorbed and rice is tender, about 15 minutes. Add more water if the rice absorbs it all before becoming tender.

Step 4

Remove pot from heat. Stir in peas and 1 cup Cheddar cheese. Taste and season with more salt to taste. Sprinkle with remaining 1/2 cup Cheddar cheese.

Step 5

Place under the broiler and cook until cheese turns golden brown in spots, 3 to 5 minutes. Serve immediately.