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- 1 cup uncooked long-grain white rice - 2 cups low-sodium chicken broth - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 1 medium onion, chopped - 2 cloves garlic, minced - 1 cup frozen peas and carrots - 1 cup shredded cheddar cheese - 1 teaspoon Italian seasoning - 1 teaspoon garlic powder - ½ teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil

One-Pan Cheesy Chicken and Rice Casserole

Discover the ultimate comfort food with this One-Pan Cheesy Chicken and Rice Casserole! Perfect for busy weeknights or family gatherings, this dish combines tender chicken, fluffy rice, and gooey cheddar cheese all cooked in one pan for easy cleanup. Infused with aromatic garlic and onion and packed with nutritious veggies, it's a flavorful and hearty meal that everyone will love. Bring the family together for a delicious dinner that is both satisfying and simple to prepare.
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Ingredients
  

2 cups uncooked long-grain white rice

4 cups chicken broth (preferably low-sodium)

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

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup frozen peas and carrots mix

1 teaspoon dried Italian seasoning

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

2 cups shredded cheddar cheese, divided

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Chicken: In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the bite-sized chicken pieces, seasoning them with salt, pepper, and paprika. Cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and reaches a golden brown color. Once done, remove the chicken from the skillet and set it aside on a plate.

    Sauté Aromatics: In the same skillet, use the residual oil to sauté the chopped onion. Cook for 3-4 minutes until the onion becomes translucent, then add the minced garlic. Continue to sauté for an additional 1-2 minutes, or until the garlic is fragrant.

      Combine Rice and Broth: Stir in the uncooked rice along with the dried Italian seasoning. Pour in the chicken broth, stirring to combine all the ingredients. Bring this mixture to a gentle boil.

        Add Chicken and Vegetables: Once the broth reaches a boil, reduce the heat to low. Add the previously sautéed chicken back into the skillet, along with the frozen peas and carrots mix. Stir everything together until well incorporated.

          Cheese It Up: Sprinkle 1 cup of shredded cheddar cheese evenly over the rice and chicken mixture. Cover the skillet with a lid and let it simmer on low heat for about 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.

            Finish with a Cheese Layer: Once the rice is cooked to perfection, remove the lid and sprinkle the remaining 1 cup of shredded cheese over the top of the dish. Turn on the broiler and place the skillet under the broiler for 2-3 minutes, keeping a close watch to ensure the cheese melts and develops a lovely golden brown color without burning.

              Garnish and Serve: When the cheese is bubbly and beautifully browned, take the skillet out of the oven. Garnish the dish with freshly chopped parsley for a pop of color and freshness. Serve warm directly from the pan for a cozy, hearty meal.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6

                  Presentation Tips: Consider serving the casserole with a green salad for a complete meal, and if available, add crusty bread on the side to dish up those cheesy bits!