One-Pot Chicken and Rice Casserole

This easy chicken and rice casserole is done in one pot on the stove top for a favorite comfort food dinner that's ready in 30 minutes or less, no oven required.

Ingredients

Buy

• 1 medium onion chopped
• 2 cloves garlic minced or pressed
• 1 carrot diced
• 3 cups Simple Truth chicken broth
• 1 12-ounce can evaporated milk
• 1 pound skinless, boneless chicken (about 2 breasts or 4 cups)
• 1 10-ounce bag frozen peas or 1 15-ounce can of peas , drained
• 1 cup shredded cheddar cheese

On Hand

• 3 tablespoons butter
• 2 teaspoons kosher salt
• 1 teaspoon Private Selection dried thyme
• 1 1/2 cups long grain white rice
• 1/2 teaspoon freshly ground black pepper

Instructions

• Chop the carrot and dice the onion
• Melt the butter in a large skillet or dutch oven over medium to medium-high heat. Add the onion , garlic , 1 teaspoon of the salt and the thyme . Cook until the onion softens, about 5-7 minutes, stirring occasionally. Add the rice and carrot and cook for 2-3 minutes.
• While this cooks, dice the chicken breast
• Add the chicken broth and evaporated milk and stir in the chicken , the remaining salt and the black pepper . Bring to a boil then reduce to a simmer. Stir, cover with a lid and cook for about 15 minutes, stirring so the rice doesn’t stick to the pot.
• Stir in the peas and add more chicken broth or water if the mixture is too thick. Sprinkle with the cheese and cover with the lid to melt the cheese, and serve.

Notes

• If you have leftovers of this easy chicken and rice casserole, I recommend reheating them on the stove over medium-low heat and not in the microwave. Microwaving chicken and rice casserole often dries it out.