This Savory Chicken and Rice Casserole Supreme is an ultimate comfort food classic that brings family and friends together. It's creamy, cheesy, and filled with tender chicken and vibrant veggies. Perfect for a cozy night in or a laid-back dinner party!
Chicken thighs: They remain juicy and tender, making them ideal for a casserole. If you're in a pinch, chicken breasts work too, but keep an eye on the cooking time.
Long-grain white rice: Absorbs the flavors without getting mushy. If you prefer brown rice, remember to adjust the liquid and cooking time accordingly.
Chicken broth: Adds depth and savory notes, enhancing the overall flavor profile.
Heavy cream: Provides the luxurious, creamy base that ties everything together.
Sharp cheddar cheese: Melts beautifully and offers a sharp tang that complements the other ingredients.
Parmesan cheese: A sprinkle adds a nutty flavor and golden-brown crust when baked.
Onion and garlic: These aromatics form a flavor-packed base, infusing the dish with warmth and depth.
Olive oil: Used to sauté the aromatics and brown the chicken, introducing a subtle richness.
Dried thyme and rosemary: These herbs bring an earthy aroma and freshness, balancing the creamy elements.
Frozen peas and bell peppers: Add color, sweetness, and a touch of crunch to the casserole.
This casserole is hearty on its own, but you can serve it with a fresh green salad on the side for a balanced meal. A glass of crisp white wine pairs beautifully with the creamy and cheesy flavors.
First off, preheat your oven to 350°F (175°C). You'll want it nice and hot when the casserole is ready to bake. In a large skillet, warm up the olive oil over medium heat. Toss in the chopped onion and minced garlic, letting them sauté until they're soft and translucent. This should take about 5 minutes, and you'll know they're ready when your kitchen smells amazing and the onions look almost see-through.
Next, add the chicken thighs to the skillet. Sprinkle them with salt, black pepper, thyme, and rosemary. Let them cook, turning occasionally, until each side is lightly browned, about 5 minutes per side. Once they're browned but not cooked through, remove them from the skillet and set them aside. In the same skillet, add the rice and give it a good stir for about 2 minutes to get it coated with all those delicious leftover flavors.
Now, pour in the chicken broth and heavy cream, stirring everything together. Bring it to a gentle simmer. Once it's simmering, add the chicken back to the skillet, along with the frozen peas and chopped bell peppers. Mix everything well to ensure it's evenly combined.
Transfer this mixture into a large casserole dish. Cover it tightly with aluminum foil, ensuring no steam escapes, and pop it in the oven for 30 minutes. After the timer goes off, remove the foil and evenly sprinkle the cheddar and Parmesan cheese over the top.
Return the casserole to the oven, uncovered, and bake for an additional 10 minutes. You'll know it's ready when the cheese is melted and has a lovely golden-brown hue. Let it cool for a few minutes to set before serving. Enjoy your creation!
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