Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 lbs
- Long grain rice: 2 cups
- Chicken broth: 4 cups
- Cream of chicken soup: 1 can (10.75 oz)
- Cream of mushroom soup: 1 can (10.75 oz)
- Sour cream: 1 cup
- Shredded cheddar cheese: 2 cups
- Frozen peas: 1 cup
- Diced carrots: 1 cup
- Chopped onion: 1 medium
- Salt and black pepper: to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt and pepper and brown in a skillet over medium heat.
- In a large bowl, combine rice, chicken broth, cream of chicken soup, cream of mushroom soup, sour cream, half of the cheddar cheese, peas, carrots, and onion. Mix well.
- Transfer the mixture to a greased 9x13 inch baking dish.
- Top with remaining cheddar cheese.
- Cover with foil and bake for 45-55 minutes, or until rice is tender and the casserole is bubbly.
- Remove foil and bake for an additional 10-20 minutes, or until cheese is golden brown.
Nutritional Information:
- Calories: 450 per serving
- Protein: 30 grams
- Carbohydrates: 50 grams
- Fat: 25 grams
Dish Characteristics:
- Rich and creamy
- Comforting and homey
- Perfect for a family dinner or potluck
User Comments:
- "This casserole is so delicious and easy to make. It's a family favorite!" - Sarah
- "I love the combination of chicken and rice in this dish. It's so flavorful and satisfying." - John
- "I added some chopped broccoli to the casserole for extra veggies. It was a great addition!" - Mary
Special Precautions and Tips:
- For a crispier casserole, broil for 2-3 minutes before serving.
- If you don't have a baked dish, you can use a Dutch oven or large skillet.
- Leftovers can be stored in the refrigerator for up to 3 days.
