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- Chicken and Rice Components - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 2 cups cooked brown rice - Vegetables and Seasonings - 1 cup diced bell peppers (mixed colors) - 1 cup frozen peas - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - Cooking Essentials - 1 can (10.5 oz) cream of mushroom soup (or use homemade) - 1 cup low-sodium chicken broth - 1 cup shredded cheddar cheese - 2 tablespoons olive oil When I make this Chicken and Rice Casserole, I focus on fresh ingredients. The chicken thighs are juicy and add great flavor. Brown rice gives a nutty taste and adds fiber. I love mixing bright bell peppers for color. They give a nice crunch and taste sweet when cooked. Frozen peas are perfect for this dish. They add a pop of green and are easy to use. The onion and garlic bring depth to the flavor. I chop the onion finely so it cooks down well. The dried thyme and paprika give the casserole a warm taste. I always have salt and pepper on hand to season the chicken just right. For the creamy base, I use cream of mushroom soup. It makes the dish rich and comforting. The chicken broth adds moisture and flavor. Finally, I sprinkle shredded cheddar cheese on top. It melts beautifully and adds a cheesy finish. This combination of ingredients makes a delicious meal. For the full recipe, check out the instructions above. 1. Preheating and Sautéing First, preheat your oven to 350°F (175°C). This step is key for even cooking. While the oven heats, grab a large skillet. Pour in 2 tablespoons of olive oil and set it over medium heat. Once the oil warms, add 1 small chopped onion and 2 minced garlic cloves. Sauté these until the onion turns soft and clear, which takes about 3-4 minutes. 2. Mixing Ingredients Next, add 1 pound of cut chicken thighs to the skillet. Season this with salt, pepper, 1 teaspoon of dried thyme, and 1 teaspoon of paprika. Stir and cook until the chicken browns on all sides, which will take around 5-7 minutes. Now, take a large bowl and mix together the cooked brown rice, the chicken and onion mix, 1 cup of diced bell peppers, 1 cup of frozen peas, 1 can of cream of mushroom soup, and 1 cup of low-sodium chicken broth. Make sure to stir everything well. 3. Baking Process Now, transfer the mixture into a greased 9x13 inch baking dish. Spread it evenly across the dish. Sprinkle 1 cup of shredded cheddar cheese on top. Cover the dish with aluminum foil and place it in your preheated oven. Bake it for 25 minutes. After that time, take off the foil and bake for an extra 15 minutes. You want the cheese to be bubbly and golden. Finally, let your casserole cool for 5 minutes before serving. Enjoy this cozy dish with your family! For the complete recipe, check out the Full Recipe. Cooking Chicken to Perfection Cook the chicken until it is golden brown. This gives flavor and keeps it juicy. I like to use boneless, skinless chicken thighs. They stay tender and add great taste to the dish. Cook them in olive oil with onion and garlic for deeper flavor. Always season the chicken well with salt and pepper. This step makes a big difference in taste. Cheese Selection and Melting Use a good melting cheese, like cheddar. Shredded cheese works best. It melts evenly and creates a creamy layer on top. Add the cheese in the last 15 minutes of baking. This keeps it from burning. Feel free to mix in other cheeses too, like mozzarella or Monterey Jack for a twist. This can change the flavor and texture. Adjusting for Texture and Flavor To make your casserole creamy, add more broth or soup. This keeps the rice moist. If you want a crunch, try topping with breadcrumbs or crushed crackers. You can also add herbs to boost flavor, like parsley or basil. They add freshness and keep the dish vibrant. If you want to spice it up, add hot sauce or red pepper flakes. This can give your casserole a fun kick. For a complete guide, check the Full Recipe. {{image_2}} Healthy Substitutions You can easily make this dish healthier. Instead of cream of mushroom soup, try using a homemade version. This way, you control the ingredients. You can also use low-fat cheese or skip the cheese altogether for a lighter meal. Different Rice Options While I use brown rice, you can switch it up. White rice works just as well. Quinoa is another great choice for a protein boost. Just adjust the cooking time based on the rice type you choose. Adding Extra Vegetables Boost the nutrition by adding more veggies. Spinach, broccoli, or zucchini blend nicely into this casserole. Just chop them up and mix them in with the other ingredients. This makes your meal colorful and packed with vitamins. For the complete recipe, check out the Full Recipe section. Refrigeration Tips After you enjoy your Chicken and Rice Casserole, let it cool. Place it in an airtight container. It stays fresh in the fridge for up to four days. Make sure to cover the top with plastic wrap or a lid. This keeps it from drying out. Freezing Instructions To freeze, let the casserole cool completely. Use a freezer-safe container or wrap it tightly in foil. It can last up to three months in the freezer. When ready to eat, move it to the fridge overnight to thaw. Reheating Methods You can reheat leftover casserole in the oven or microwave. For the oven, preheat to 350°F (175°C). Cover the casserole with foil and bake for 20-25 minutes. This keeps it moist. For the microwave, place a serving on a plate and heat for 2-3 minutes, stirring halfway. Enjoy your meal again! Can I use brown rice instead of white? Yes, you can use brown rice. It adds more fiber and nutrients. Just make sure to adjust cooking time, as brown rice takes longer to cook. How can I make this dish dairy-free? To make it dairy-free, swap the cream of mushroom soup with a dairy-free version. Also, use dairy-free cheese or skip cheese altogether. What sides pair well with Chicken and Rice Casserole? Simple sides work best. A green salad adds freshness. Steamed broccoli or roasted veggies also complement this dish nicely. Where can I find a complete guide? You can find the full recipe in the article. It has all the details you need to make this dish perfectly. How do I make it gluten-free? To make it gluten-free, use gluten-free cream of mushroom soup. Ensure your chicken broth is gluten-free too. Most rice options are already gluten-free, so you’re good there! This blog covered everything you need to know about making a great Chicken and Rice Casserole. We talked about the key ingredients, step-by-step cooking methods, and ways to perfect the dish. I shared tips on choosing the right cheese and adjusting flavors. You'll also find healthy swaps and storage advice for leftovers. In the end, this recipe is easy and versatile. I hope you feel ready to try it!

Chicken and Rice Casserole

Discover the ultimate comfort food with this delicious chicken and rice casserole recipe! Packed with tender chicken, colorful bell peppers, and creamy goodness, this dish is perfect for family dinners or meal prepping. With just a few simple steps, you can create a hearty meal that's sure to please everyone. Click through to explore the full recipe and bring warmth to your table tonight!
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Ingredients
  

2 cups cooked brown rice

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup diced bell peppers (mixed colors)

1 cup frozen peas

1 small onion, finely chopped

2 cloves garlic, minced

1 can (10.5 oz) cream of mushroom soup (or use homemade)

1 cup low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon paprika

1 cup shredded cheddar cheese

Salt and pepper to taste

2 tablespoons olive oil

Instructions
 

Preheat the oven to 350°F (175°C).

    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

      Add the chicken pieces to the skillet and season with salt, pepper, thyme, and paprika. Cook until the chicken is browned on all sides, about 5-7 minutes.

        In a large mixing bowl, combine the cooked brown rice, sautéed chicken and onion mixture, diced bell peppers, frozen peas, cream of mushroom soup, and chicken broth. Stir well to combine all ingredients.

          Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly.

            Sprinkle shredded cheddar cheese evenly on top of the casserole.

              Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and slightly golden.

                Allow the casserole to cool for 5 minutes before serving.

                  Prep Time: 15 minutes | Total Time: 65 minutes | Servings: 6

                    - Presentation Tips: Serve the casserole directly from the baking dish, garnished with fresh parsley for a pop of color. Consider pairing with a simple green salad on the side for a complete meal.