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My review
One-Pot Cheesy Chicken and Rice Casserole
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Tim Tyler
"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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Ingredients
50 m servings 280Original recipe yields 10 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- 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.
- Place under the broiler and cook until cheese turns golden brown in spots, 3 to 5 minutes. Serve immediately.
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Footnotes
- 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.
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9/2/2018
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...