Creamy Chicken and Rice Casserole Skillet Recipe
With this creamy chicken and rice casserole skillet recipe, you can get all you need in one dish. It has deliciously tender chicken, tons of veggies and of course you cannot forget the rice and cheese!
Serving5
Ingredients
- 2 Tablespoons unsalted butter
- 1 onion, diced
- ½ teaspoon dried thyme
- 2 teaspoons salt, divided
- 1½ cups long grain white rice, uncooked
- 1 garlic clove, minced
- 2 cups chicken broth
- 1¾ cup milk
- ground pepper to taste
- 3 cups cooked and shredded chicken, (about 1 pound before cooked)
- 2 cups frozen mixed vegetables
- 1½ cups shredded sharp cheddar cheese
Instructions
- In the bottom of a large skillet pan, melt the butter over medium heat.
- Add in the onion, thyme, and 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is soft (about 6 minutes).
- Add in the rice and garlic and cook for 1 minute (stirring occasionally). Add in the broth, milk, and remaining salt. Add pepper to taste.
- Bring to a boil, stirring occasionally to keep the rice from sticking to the pot.
- Add in the cooked chicken, stir to mix it all together, and bring back to a boil.
- Reduce the heat to medium-low, cover skillet with a lid, and simmer until the liquid is absorbed and the rice is tender* (about 15-18 minutes).
- Remove skillet pan from heat. Stir in the frozen mixed vegetables and 1 cup of cheese.
- Season with more salt and pepper if needed.
- Top with the remaining cheese and place the lid on top of the skillet and let the cheese melt and the rice continue to steam (about 5 minutes).
- Serve and enjoy!
Notes
- If you don't cover the skillet while it simmers, it will take the rice much longer to cook.
Nutrition
Calories: 631 kcal · Carbohydrates: 61 g · Protein: 44 g · Fat: 23 g · Saturated Fat: 13 g · Trans Fat: 1 g · Cholesterol: 128 mg · Sodium: 1622 mg · Potassium: 691 mg · Fiber: 4 g · Sugar: 5 g · Vitamin A: 4339 IU · Vitamin C: 16 mg · Calcium: 403 mg · Iron: 3 mg