Creamy cheese, tender chicken, and rice combine with veggies for a family-friendly baked comfort meal.
# Components:
→ Chicken and Rice Base
01 - 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1½ cups long-grain white rice, uncooked
03 - 1 ounce onion soup mix
04 - 1 can (10.75 ounces) cream of mushroom soup
05 - 2 cups chicken broth
06 - 1 cup whole milk
→ Vegetables and Cheese
07 - 12 ounces frozen mixed vegetables (peas, carrots, corn)
08 - 2 cups shredded sharp cheddar cheese, divided
09 - ½ cup grated Parmesan cheese
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Topping
12 - 1 cup panko breadcrumbs
13 - 2 tablespoons melted butter
14 - 2 tablespoons chopped fresh parsley
# Method:
01 - Preheat oven to 375°F. Grease a 9×13-inch baking dish with cooking spray.
02 - Season chicken pieces with salt and freshly ground black pepper. In the prepared baking dish, combine chicken, uncooked rice, onion soup mix, and frozen mixed vegetables.
03 - In a large mixing bowl, whisk together cream of mushroom soup, chicken broth, and whole milk until smooth. Pour the mixture over the chicken and rice base, stirring gently to incorporate all ingredients evenly.
04 - Sprinkle 1½ cups shredded cheddar cheese and all of the grated Parmesan evenly over the surface. Cover the baking dish tightly with aluminum foil.
05 - Bake covered for 35 minutes until the rice is tender and most liquid has been absorbed.
06 - Remove foil. Sprinkle remaining ½ cup cheddar cheese evenly on top. In a small bowl, mix panko breadcrumbs with melted butter until coated. Sprinkle evenly over cheese layer. Bake uncovered for an additional 10 minutes until the topping is golden and bubbly.
07 - Allow casserole to rest for 5 minutes before serving. Garnish with chopped fresh parsley.
