Smoky Cheddar Chicken and Rice Casserole

By Sprig Originals ✓ · cooked up in Sprig

Everything goes into one baking dish raw — rice, broth, milk and seasoned chicken thighs — and the oven does all the work. An hour later the rice is creamy and tender, the chicken is falling-apart juicy, and a blanket of sharp cheddar and sweet corn melts over the top. It feeds a family of six and reheats beautifully all week.

Ingredients

• 1 1/2 cups long-grain white rice, uncooked
• 3 cups low-sodium chicken broth
• 1 cup whole milk
• 3 tbsp butter, melted
• 1 small yellow onion, finely chopped
• 1 1/2 tsp garlic powder

• 2 lb boneless skinless chicken thighs (about 6)
• 2 tsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

• 1 cup frozen corn kernels
• 1 1/2 cups shredded sharp cheddar
• 3 green onions, thinly sliced

Instructions

1. Heat the oven to 375°F (190°C) and rub a 9x13-inch baking dish with a little of the melted butter.
2. Add the rice, chicken broth, milk, remaining melted butter, chopped onion, garlic powder, 1 teaspoon of the smoked paprika, 1 teaspoon of the salt and 1/2 teaspoon of the pepper to the dish and stir well, spreading the rice into an even layer.
3. Pat the chicken thighs dry and season all over with the remaining 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/2 teaspoon pepper and the cayenne if using. Lay them flat over the rice in a single layer, spaced apart, pressing them just below the surface of the liquid.
4. Cover the dish tightly with foil, sealing the edges well, and bake for 55 minutes without lifting the foil.
5. Uncover and check that the rice is tender and the liquid absorbed; if there is still loose liquid, re-cover and bake 8 minutes more. Scatter the frozen corn over the rice around the chicken, then sprinkle the cheddar over everything.
6. Bake uncovered for 12 to 15 minutes, until the cheese is melted and bubbling at the edges and the chicken registers 165°F (74°C) on a thermometer.
7. Let the casserole rest 10 minutes so the rice finishes steaming, then scatter with green onions and serve straight from the dish.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem