American · Dinner
Chicken and Rice Casserole (No-Chop)
A single-serving American baked casserole combining pre-diced chicken breast, white rice, and condensed cream of mushroom soup simmered in chicken stock with frozen peas and shredded cheddar cheese. Assembled without knife work using kitchen scissors and a garlic press, then baked until rice is tender and cheese melts.
$4
10 minsPrep
50 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
598Calories
58.8gProtein
18.9gFat
50.6gCarbs
5.5gSugar
3.3gFiber
1946mgSodium
191mgChol
9.6gSat Fat
642mgPotassium
287mgCalcium
2.1mgIron
0.6mcgVitamin B12
8.2mgVitamin C
protein-rich
gluten-free-adaptable
no-chop
Instructions
1
Prep
Heat oven to 375°F. Grate the onion on a box grater and press the garlic clove directly into a baking dish.
2
Build
Stir together the dry rice, cream of mushroom soup, chicken stock, grated onion, pressed garlic, thyme, salt, and pepper until loose and combined.
3
Build
Fold the pre-diced chicken breast and frozen peas into the rice mixture, then dot the surface with butter pieces.
4
Bake
Cover tightly with foil and bake at 375°F for 40 minutes until the rice is tender and no hard grains remain, then scatter cheddar on top and bake uncovered for 8 minutes until cheese melts and bubbles.
5
Plate
Rest 5 minutes, then spoon the casserole onto a plate and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 1/2 cup96g dry long-grain white rice
- 1 cup120g, half a 10.5 oz can condensed cream of mushroom soup
- 1 1/3 cup320ml chicken stock
- 2/3 cup80g frozen peas
- 2/3 cup76g shredded cheddar cheese
- 4 tbsp60g onion
- 2 clove2 clove garlic
- 2 tbsp28g butter
- 1 tsp1 tsp dried thyme
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
