Description
A warm and comforting casserole featuring tender chicken, savory onions, and creamy rice topped with gooey cheese.
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 2 medium onions, sliced thinly
- 2 tablespoons olive oil or butter
- 1 pound chicken breasts or thighs, cut into bite-sized pieces
- 3 cups chicken broth (low-sodium preferred)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Start by preheating your oven to 350°F (175°C). Heat olive oil or butter in a large skillet over medium heat and add sliced onions. Sauté for about 10-12 minutes until golden brown.
- Once the onions are ready, transfer them to a bowl and set aside. In the same skillet, add the chicken pieces. Season with garlic powder, onion powder, thyme, salt, and pepper and cook for 5-7 minutes.
- After the chicken is cooked through, return the caramelized onions to the skillet and mix in the cooked rice. Pour the chicken broth over the mixture and stir to combine evenly.
- Transfer the mixture to a greased baking dish, spreading it out. Sprinkle Gruyère cheese first, followed by mozzarella on top.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
- When you take it out, let it sit for a few minutes before serving. Garnish with fresh parsley.
Notes
For a vegetarian option, substitute chicken with chickpeas or lentils. Consider using quinoa or cauliflower rice for a gluten-free twist.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg