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One Pot Chicken Casserole
Ingredients
- 1 pound chicken breast, diced
- 1 cup rice
- 2 cups chicken broth
- 1 can cream of mushroom soup
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (optional)
- 2 tablespoons olive oil
Instructions
In a large pot or Dutch oven, heat olive oil over medium heat.
Add the diced onion and garlic, sautéing until translucent.
Stir in the diced chicken and cook until browned.
Add the rice, chicken broth, cream of mushroom soup, mixed vegetables, paprika, salt, and pepper, mixing well.
Bring the mixture to a simmer, cover, and reduce heat to low.
Cook for 25-30 minutes or until the rice is tender and the liquid is absorbed.
Stir in the cheese, if using, until melted. Serve hot.
Kitchen Tools
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, just ensure to cook it thoroughly before adding other ingredients.
Absolutely! You can prepare it and store it in the fridge before baking.
You can substitute it with cream of chicken soup or make your own white sauce.
Yes, ground beef or turkey would work well.
Yes, as long as you use gluten-free broth and cream soup.
Reheat in the microwave or on the stove over low heat, adding a splash of broth if needed.
Yes, just layer the ingredients and cook on low for 4-6 hours.