I seem to be obsessed with one-pot and one-pan recipes. I have made several lately. I love chicken and rice, so why not bake it as a casserole! It’s easier than the version made in a pot, although that’s pretty easy too. This recipe is very easy and quick to throw together. Sure, it takes awhile to cook, but it requires very little work. Just roast a couple of poblanos, chop some onion, and shred some cheese. Easy! I think you’ll enjoy this one.
CHICKEN & RICE CASSEROLE
4 boneless, skinless chicken breasts
2 C rice, uncooked
4 C chicken stock
1 can Rotel, undrained
1 T garlic powder
1 T cumin
1 T chili powder
1 onion, chopped
1 1/2 C shredded Cheddar or Colby Jack cheese
To roast the poblanos, put them on a sheet pan. Put them in the oven at 400 degrees. Roast them, turning occasionally, until blackened and charred on all sides. Remove from the oven. When they are cool enough to handle, peel the skins off. Remove the stem and seeds and chop them.
Turn the oven down to 350 degrees. Mix the rice, chicken stock, garlic powder, cumin, Rotel, chili powder, chopped poblanos, and chopped onion together in a bowl. Pour this into a 9 x 13 casserole pan. Cover it and put it in the oven for 30 minutes. Remove it from the oven and stir the rice. *NOTE if the liquid is cooking out too quickly, you can add an additional cup of water or stock at this time. Lay the chicken breasts over the rice. Cover and return it to the oven for about 30 minutes or until the rice is done and chicken is cooked through. Uncover and sprinkle the cheese on and cook an additional five minutes to melt the cheese.