This easy chicken and rice casserole is done in one pot on the stove top for a favorite comfort food dinner that's ready in 30 minutes or less, no oven required.
Course Main Course
Cuisine American
Keyword casserole
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 522kcal
Ingredients
3 tablespoonsSimple Truth butter
1 mediumonion, chopped
2clovesgarlic, minced or pressed
2 teaspoonskosher salt
1teaspoon Private Selection dried thyme
1 ½cupslong grain white rice
1carrot, diced
3 cupsSimple Truth chicken broth
112-ounce canevaporated milk
1poundskinless, boneless chicken , (about 2 breasts or 4 cups)
½ teaspoonfreshly ground black pepper
110-ounce bagfrozen peas, or 1 15-ounce can of peas, drained
1cupshredded cheddar cheese
Instructions
Melt the butter in a large skillet or dutch oven over medium to medium-high heat. Add the onion, garlic, 1 teaspoon of the salt and the thyme. Cook until the onion softens, about 5-7 minutes, stirring occasionally. Add the rice and carrot and cook for 2-3 minutes.
Add the chicken broth and evaporated milk and stir in the chicken, the remaining salt and the black pepper. Bring to a boil then reduce to a simmer. Stir, cover with a lid and cook for about 15 minutes, stirring so the rice doesn’t stick to the pot.
Stir in the peas and add more chicken broth or water if the mixture is too thick. Sprinkle with the cheese and cover with the lid to melt the cheese, and serve.