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To make this simple chicken and rice casserole, you'll need: - 2 cups cooked rice (white or brown) - 1 pound boneless, skinless chicken thighs, cubed - 1 cup broccoli florets (fresh or frozen) - 1 cup sharp cheddar cheese, shredded - 1 can (10.5 oz) cream of mushroom soup (or cream of chicken) - 1 cup chicken broth - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon olive oil - Optional: Fresh parsley, chopped, for garnish You can easily swap some ingredients for what you have. Use brown rice instead of white for more fiber. If you prefer chicken breast, it works too! Want a lighter soup? Try a low-fat cream of mushroom. You can also use frozen broccoli if fresh isn't available. Cheese lovers can mix in mozzarella or gouda for a twist. Make sure to measure the rice after cooking it. This ensures you have the right texture in your casserole. For the chicken, use a kitchen scale for precise weight. When chopping the onion and garlic, aim for small, even pieces. This helps them blend well in the dish. Remember, cooking is about balance. If you're unsure, start with less salt and add more later. To start, gather your ingredients. You will need cooked rice, chicken, broccoli, cheese, and soup. Here’s how to prepare: 1. Preheat your oven to 375°F (190°C). This is key for baking. 2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes. You want it soft and fragrant. 3. Next, add the minced garlic and cubed chicken. Sprinkle in salt, pepper, thyme, and smoked paprika. Cook for 6-7 minutes. Stir often until the chicken is nicely browned. Now, it's time to mix everything together: 1. In a big bowl, combine the cooked rice, chicken mixture, broccoli, cream of mushroom soup, and chicken broth. Use a spatula to mix it well. Ensure every bite has flavor. 2. Lightly grease a 9x13 inch casserole dish to prevent sticking. Pour the mixture into the dish. Spread it out evenly. The final step is baking: 1. Sprinkle shredded cheddar cheese on top of the casserole. Cover it well for that cheesy goodness. 2. Cover the dish with aluminum foil. Bake for 25 minutes. This helps the flavors blend. 3. After 25 minutes, remove the foil. Bake for another 10-15 minutes. You want the cheese to bubble and turn golden. 4. Once it’s baked, let it cool for a few minutes. If you like, add fresh parsley on top for a nice touch. You can find the Full Recipe to make this dish perfect! To get the right texture, use cooked rice. This helps keep the dish moist. You can use white or brown rice, depending on your preference. Make sure not to overcook the chicken. Aim for tender pieces that blend well with the rice. The cheese on top should melt nicely, creating a creamy layer. For better flavor, add herbs like fresh parsley or thyme. You can also try adding a squeeze of lemon juice to brighten the dish. If you like spice, toss in some red pepper flakes. Using smoked paprika adds a nice depth to the flavor. You can even switch out the cream of mushroom soup for cream of chicken for a different taste. Ovens can vary in heat. If your casserole seems to cook fast, check it early. You want the cheese to bubble without burning. If it looks undercooked, give it a few extra minutes. Remember, letting it cool for a bit helps the flavors settle before you serve. For the best results, follow the Full Recipe closely! {{image_4}} You can change up the veggies in this casserole. Try using peas, carrots, or bell peppers. You can even add spinach for a nice green touch. Each veggie brings its own flavor and texture. Toss in what you like best. Mixing different vegetables keeps the dish fresh and fun! Cheese can change the whole taste. While sharp cheddar is great, you can use mozzarella for a milder flavor. Gouda adds a creamy touch, while pepper jack gives a spicy kick. Feel free to mix cheeses, too. A blend can create a rich and tasty topping. If you want to switch the protein, chicken is not the only option. You can use turkey or ham instead. For a meatless version, try using chickpeas or lentils. Each protein brings its unique taste and texture. This flexibility lets you make the dish your own. For the full recipe, check out the original guide. After you enjoy your casserole, let it cool. Then, cover it tightly with plastic wrap or foil. You can also use an airtight container. Store it in the fridge for up to three days. This keeps it fresh and tasty for your next meal. To freeze the casserole, first, let it cool completely. Then, cut it into portions. Wrap each piece tightly in plastic wrap, then foil. Place the wrapped portions in a freezer-safe bag. You can freeze it for up to three months. This way, you have a quick meal ready when you need it! When you're ready to eat your casserole, take it out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. To reheat, place it in the oven at 350°F (175°C). Cover it with foil to keep it moist. Bake for about 20-25 minutes for refrigerated leftovers. For frozen portions, heat for 30-40 minutes until hot. Enjoy your meal just like the first time! Yes, you can prepare this casserole ahead of time. Just follow the recipe and assemble it in the dish. Cover it and store it in the fridge for up to two days. When you are ready to bake, just add a few extra minutes to the cooking time. This meal pairs well with simple sides. Here are some tasty options: - A fresh green salad - Steamed vegetables like carrots or green beans - Garlic bread or crusty rolls These sides enhance the meal without overpowering it. You can tell the casserole is done when the cheese is melted and bubbly. The edges should be slightly golden. You can also check the center with a knife. If it comes out hot and clean, your casserole is ready to serve! This article covered key points for making your chicken and rice casserole. We explored essential ingredients, helpful substitutions, and precise measurements. You learned easy steps for preparation, cooking, and baking. Tips for perfecting texture and flavor enhancements were shared. We also examined variations to make it your own and discussed proper storage and reheating techniques. With these insights, you can confidently create a flavorful casserole that your family will love. Enjoy your cooking and the delicious results!

Simple Chicken and Rice Casserole

Warm up your dinner routine with this comforting chicken and rice casserole! Packed with tender chicken, nutritious broccoli, creamy mushroom soup, and topped with melted cheddar, this easy recipe is perfect for busy nights. In just 50 minutes, you can create a hearty meal that the whole family will love. Click through to discover the full recipe and make this delicious dish for your next family gathering!
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Ingredients
  

2 cups cooked rice (white or brown)

1 pound boneless, skinless chicken thighs, cubed

1 cup broccoli florets (fresh or frozen)

1 cup sharp cheddar cheese, shredded

1 can (10.5 oz) cream of mushroom soup (or substitute with cream of chicken)

1 cup chicken broth

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

Optional: Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 375°F (190°C) to prepare for baking.

    In a large skillet over medium heat, warm the olive oil. Once hot, add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.

      Incorporate the minced garlic and cubed chicken thighs into the skillet. Season the mixture with salt, pepper, dried thyme, and smoked paprika. Cook for approximately 6-7 minutes, stirring occasionally, until the chicken is browned and fully cooked through.

        In a spacious mixing bowl, combine the cooked rice, the sautéed chicken and onion mixture, broccoli florets, cream of mushroom soup, and chicken broth. Using a spatula or spoon, stir well to ensure that all ingredients are evenly blended together.

          Lightly grease a 9x13 inch casserole dish with non-stick cooking spray or a drizzle of oil to prevent sticking. Pour the chicken and rice mixture into the prepared dish, spreading it out evenly.

            Evenly sprinkle the shredded sharp cheddar cheese over the top of the casserole, ensuring complete coverage for that delicious cheesy flavor.

              Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes to allow the flavors to meld together.

                After 25 minutes, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbling and has developed a lovely golden color.

                  Once baked to perfection, take the casserole out of the oven and let it cool for a few minutes to settle. Before serving, feel free to sprinkle some fresh chopped parsley on top for a vibrant garnish.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                      - Presentation Tips: Serve the casserole directly from the dish, offering a sprinkle of extra cheese on top for a delightful finishing touch. Pair with a simple green salad for a complete meal!