Cheesy Chicken and Rice Casserole | Bites by the Page
Cheesy Chicken and Rice Casserole
20 mins prepServes 6
This cheesy chicken and rice casserole is a lighter version of the classic, skipping cream of chicken soup and instead cooking Lundberg Organic Brown Jasmine Rice in broth to soak up all the flavors.
Preheat oven to 375°F and grease a 9×13 dish. Heat oil in skillet; cook chicken until browned. Add onion and cook until soft. Add garlic, Italian seasoning, salt & pepper. Stir in broccoli and tomatoes. Remove from heat and let cool 2–3 minutes. Stir in uncooked rice, broth, and 1 cup shredded cheese. Transfer to casserole dish and mix well. Cover tightly with foil and bake for 55 minutes to 1 hour, until rice is tender. Uncover, top with remaining ½ cup cheese, and broil until bubbly and golden.
