From the Oven
Chicken and Rice Casserole
Prep Time: 15 min | Cook Time: 60 min | Servings: 4 | Calories: 776
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Prep Time
15 min
Cook Time
60 min
Servings
4
Calories
776
Sargento® Shredded Mild Cheddar Cheese - Fine Cut compliments this chicken and rice recipe. The casserole takes only 15 minutes of preparation time.
Ingredients
- 1 cup long grain white rice
- 1 can (14 oz.) chicken broth
- 3/4 cup chopped onion
- 2 cups small broccoli florets
- 4 (2-1/2 lbs.) bone-in chicken breast halves
- 1 tsp. paprika
- 1 tsp. thyme leaves
- 1 tsp. garlic salt
- 2 cups (8 oz.) Sargento® Shredded Mild Cheddar Cheese - Fine Cut
Directions
- Combine rice, broth, onion and broccoli in 11x7-inch baking pan. Place chicken over rice mixture. Combine paprika, thyme and garlic salt in small bowl; sprinkle over chicken.
- Cover with foil; bake in preheated 375°F oven 40 minutes. Uncover; bake 15 minutes more or until liquid is absorbed, rice is tender and chicken is cooked through.
- Sprinkle chicken and rice with cheese. Bake 5 minutes more or until cheese is melted.
