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When it comes to comfort food, few dishes can rival the warmth and satisfaction of a well-made casserole. One-pot meals have carved out a special place in the hearts of home cooks, offering the perfect blend of ease, flavor, and heartiness. Imagine coming home after a long day, the aroma of a delicious meal wafting through the air, all thanks to a single pot that does the heavy lifting. One-Pot Creamy Chicken and Rice Casserole embodies this concept beautifully, delivering a comforting dish that is not only easy to prepare but also appeals to the entire family.

One-Pot Creamy Chicken and Rice Casserole

Discover the ultimate comfort food with this One-Pot Creamy Chicken and Rice Casserole! Perfect for busy weeknights, this easy-to-make dish serves up juicy chicken thighs, fluffy rice, and a rich creamy sauce, all cooked in a single pot. Enjoy minimal cleanup while tantalizing the whole family with its delicious flavors. Plus, learn tips for customizations and presentation to elevate your dining experience. Embrace the warmth and satisfaction of this hearty casserole tonight!
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Ingredients
  

1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup long-grain white rice, rinsed and drained

3 cups chicken broth

1 cup heavy cream

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 cup frozen peas and carrots mix

1 cup grated sharp cheddar cheese

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken thighs, seasoning them with salt, pepper, and paprika. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown on all sides. Once browned, remove the chicken from the pot and set it aside.

    Cook the Aromatics: In the same pot, use the residual oil to add the diced onion. Sauté for about 3 minutes, or until the onion becomes translucent and soft. Next, add the minced garlic and cook for an additional minute, stirring constantly to ensure the garlic does not burn and release its fragrant aroma.

      Combine Ingredients: Return the sautéed chicken to the pot. Stir in the rinsed rice, chicken broth, heavy cream, dried thyme, and the frozen peas and carrots. Mix everything thoroughly to combine.

        Bring to a Simmer: Increase the heat to high and bring the mixture to a full boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 20-25 minutes. Stir occasionally to prevent the rice from sticking to the bottom, until the rice is tender and has absorbed most of the liquid.

          Cheesy Finish: When the rice is cooked, remove the pot from the heat and stir in the grated sharp cheddar cheese. Mix until the cheese is fully melted and the casserole becomes creamy. Taste the dish and adjust the seasoning with more salt and pepper if necessary.

            Serve Hot: Allow the casserole to sit for a few minutes off the heat. Just before serving, garnish with freshly chopped parsley. Serve warm for a comforting one-pot meal that’s perfect for any occasion!

              Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

                - Presentation Tips: Serve the casserole straight from the pot in individual bowls, topped with an extra sprinkle of cheese and a few parsley leaves for a pop of color.