Creamy Chicken and Herb Rice Bake
This creamy chicken and herb rice casserole is a comforting one-dish meal that brings together tender chicken, fluffy rice, and a medley of savory vegetables. Baked to perfection with a golden top, it’s seasoned with fresh herbs for an irresistible flavor. Perfect for family dinners or meal prep, this dish is both satisfying and easy to make, promising to become a household favorite.
ingredients
- 2 cups uncooked long-grain white rice
- 4 cups chicken broth
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup frozen peas and carrots
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 cup grated cheddar cheese
- 1 cup sour cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until softened.
- 3.
Add cubed chicken to the skillet; cook until browned on all sides. Season with thyme, oregano, salt, and pepper.
- 4.
In a large bowl, combine uncooked rice, chicken broth, sautéed chicken mixture, and frozen vegetables.
- 5.
Stir in sour cream and half of the cheddar cheese. Mix until well combined.
- 6.
Transfer the mixture to a greased 9x13-inch baking dish.
- 7.
Sprinkle the remaining cheddar cheese on top.
- 8.
Cover the dish with foil and bake for 30 minutes.
- 9.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- 10.
Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.
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