Chicken and Rice Casserole

Chicken and rice casserole is all prepped and baked in the same dish for an effortless meal and minimal clean up.

One pan meals are a busy night game changer. No giant stack of dishes but still a delicious home cooked meal served up in no time. This casserole is just that. Extremely minimal effort but it doesn’t taste like it.

You get your meat, vegetables, and grains all in one dish, so it is a well-rounded dish to serve your family. No sides would be necessary, but it would be good paired with Oven Roasted Asparagus and Icebox Butter Rolls.

This keeps really well in the refrigerator for many days. It is also just as tasty leftover.

This recipe is very forgiving so you can use chicken or turkey, your favorite kind of rice, add more vegetables to it if you’d like, and use a different kind of potato. Use what you have on hand or what your preferences are.

Ingredients

• Chicken or Turkey Breast
• White Rice
• Chicken Broth
• Heavy Cream
• Greek Seasoning
• Pepper
• Parmesan Cheese
• Russet Potatoes

Instructions

• Preheat the oven to 350 degrees.
• In a 9×9 baking dish, combine the chicken broth, heavy cream, parmesan cheese, pepper, and white rice. Stir together. Cover with foil and bake for about 25 minutes.
• While the rice is cooking, dice the chicken or turkey breast into 1-inch pieces. Put them into a bowl and toss with the Greek seasoning. Set aside.
• Peel and chop the potatoes into 1-inch pieces. Set aside.
• Once the 25 minutes is up, remove the baking dish from the oven and add in the cubed meat and potatoes. Stir until everything it combined. Put back in the oven uncovered for about 25 to 30 more minutes or until the meat is 165 degrees and the rice is tender. Serve immediately or let cool and store in an airtight container in the refrigerator.