This baked chicken and rice casserole is a classic favorite, but we're taking it to the next level by adding broccoli and cheese. Add alll that melty cheese and it's a hit!
1¾cupsuncooked instant white ricebe sure to use instant rice, not dry rice
1cupbroccoli florets
1cupcauliflower florets
4ouncesVelveeta cheese
Instructions
Season the chicken liberally on both sides with salt and pepper.
2 boneless, skinless chicken breasts, kosher salt and freshly ground black pepper
Add butter to a large (12 inch) skillet over medium high heat. Once melted, add the chicken and cook for 3-4 minutes per side, until fully browned and nearly cooked through.
2 tablespoons salted butter
Remove the chicken and place on a foil tented plate to keep warm.
Add the soup, chicken broth, paprika, and pepper to the skillet. Stir to combine.
Stir in the rice, broccoli, and cauliflower. Add the velveeta cheese, stirring to melt.
1¾ cups uncooked instant white rice, 1 cup broccoli florets, 1 cup cauliflower florets, 4 ounces Velveeta cheese
Once Velveeta is melted, return the chicken to the skillet and nestle in the rice. Cover and cook for 5 minutes or until internal temp on the chicken reaches 165°F.
Serve and enjoy!
Video
Notes
Be sure your skillet is at least 12 inches. We're going to be making the whole recipe in this one dish so any smaller and you'll have overflow. If you only have smaller skillets, cook half the recipe in each skillet, or try using a dutch oven.
To make the process go smoothly, I like to make sure all of my ingredients are prepped before I start doing any cooking on the stove. So make sure your chicken and veggies are all ready to go before you start adding anything to the skillet.
Since this recipe comes together so quickly, be sure not to leave the pan unattended for too long.
Storage: Store cheesy chicken and rice in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.