Description
A comforting one-pot dish of creamy chicken and fluffy rice, melted cheese on top makes it irresistible.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 ½ cups long-grain white rice
- 1 can (10.5 oz) condensed cream of mushroom soup
- 2 ½ cups low-sodium chicken broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- ½ cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Begin by finely chopping your onion and mincing the garlic.
- Rinse the rice under cold water until the water runs clear.
- Pat the chicken breasts dry with paper towels.
- Whisk together the cream of mushroom soup, chicken broth, sour cream, minced garlic, and dried thyme in a large mixing bowl until smooth.
- Place the chicken breasts at the bottom of the crockpot.
- Evenly sprinkle the rinsed rice over the chicken.
- Scatter the chopped onions on top.
- Pour the creamy soup mixture evenly over everything without stirring.
- Cover the crockpot and cook on low for 210-240 minutes.
- Check that the rice is tender and that the chicken has reached an internal temperature of 165°F (74°C).
- Gently stir the casserole to combine all the elements.
- Sprinkle shredded cheddar cheese on top, cover again, and let it melt for about 10 minutes on the warm setting.
- Fluff the casserole gently with a fork before serving.
Notes
Prepare in advance by chopping veggies and mixing the soup base the night before. Feel free to add vegetables like peas or spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg
Keywords: crockpot, chicken, rice, casserole, comfort food, easy recipe