Creamy Chicken and Rice Casserole Skillet Recipe

With this creamy chicken and rice casserole skillet recipe, you can get all you need in one dish. It has deliciously tender chicken, tons of veggies and of course you cannot forget the rice and cheese!

Prep Time10

Cook Time28

Total Time38

Course: Main Course

Cuisine: American

Keyword: Chicken and rice recipe, comfort food, Favorite family dinner recipe, One pot recipe

Servings:

Calories: 631kcal

Equipment

Cutting Board
Knife
Large Skillet
spatula

Ingredients

2 Tablespoons unsalted butter
1 onion diced
½ teaspoon dried thyme
2 teaspoons salt divided
1½ cups long grain white rice uncooked
1 garlic clove minced
2 cups chicken broth
1¾ cup milk
ground pepper to taste
3 cups cooked and shredded chicken (about 1 pound before cooked)
2 cups frozen mixed vegetables
1½ cups shredded sharp cheddar cheese

Instructions

In the bottom of a large skillet pan, melt the butter over medium heat.
Add in the onion, thyme, and 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is soft (about 6 minutes).
Add in the rice and garlic and cook for 1 minute (stirring occasionally). Add in the broth, milk, and remaining salt. Add pepper to taste.
Bring to a boil, stirring occasionally to keep the rice from sticking to the pot.
Add in the cooked chicken, stir to mix it all together, and bring back to a boil.
Reduce the heat to medium-low, cover skillet with a lid, and simmer until the liquid is absorbed and the rice is tender* (about 15-18 minutes).
Remove skillet pan from heat. Stir in the frozen mixed vegetables and 1 cup of cheese.
Season with more salt and pepper if needed.
Top with the remaining cheese and place the lid on top of the skillet and let the cheese melt and the rice continue to steam (about 5 minutes).
Serve and enjoy!

Notes

If you don't cover the skillet while it simmers, it will take the rice much longer to cook.

Nutrition