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One-Pot Cheesy Chicken and Rice Casserole

Rated as 3 out of 5 Stars

"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."
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50 m servings 280
Original recipe yields 10 servings


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  1. 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.
  2. 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.
  3. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  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.
  5. Place under the broiler and cook until cheese turns golden brown in spots, 3 to 5 minutes. Serve immediately.


  • Cook's Notes:
  • You can use chicken thighs instead of chicken breasts.
  • Instead of browning the top, you can just cover the pot after adding the last bit of cheese and set aside for 5 minutes. The steam from the rice will melt the cheese.

Nutrition Facts

Per Serving: 280 calories; 10 28.3 18.6 54 574 Full nutrition

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I really wanted to like this recipe, but it was just ok. I added 2 extra cloves of garlic, I used brown instead of white rice, I used mixed veggies instead of peas, I used less thyme and more sa...