Creamy Cheesy Chicken and Rice

Here’s a delicious and easy recipe for Creamy Cheesy Chicken and Rice:

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup white rice, uncooked
• 1 can (10.5 ounces) cream of chicken soup
• 1 ½ cups chicken broth
• 1 cup shredded cheddar cheese
• 1 cup frozen peas and carrots (optional)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon dried thyme
• ¼ cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Cook Chicken: In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and cook until they are no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes.
4. Combine Ingredients: Add the uncooked rice, cream of chicken soup, chicken broth, salt, pepper, paprika, and thyme to the skillet. Stir to combine. Add the cooked chicken back to the skillet. If you’re using frozen peas and carrots, add them now.
5. Bake: Bring the mixture to a simmer, then cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30 minutes, or until the rice is tender and the liquid is absorbed.
6. Add Cheese: Remove the skillet from the oven and stir in the shredded cheddar cheese until it’s melted and well combined.
7. Top and Serve: Sprinkle the grated Parmesan cheese over the top and return the skillet to the oven for an additional 5 minutes, until the cheese is bubbly and golden.
8. Garnish and Serve: Garnish with chopped fresh parsley before serving.

Enjoy your creamy, cheesy chicken and rice!