One-Pot Creamy Chicken and Rice Skillet Casserole

Nothing beats a comforting and hearty one-pot dish for dinner, like this recipe from The Hillbilly Kitchen – Down Home Country Cooking on Youtube. This recipe is one of my go-to recipes – it’s cheesy, filling, and hands down delicious. It’s a staple recipe in my household, and my family really loves this dish. Try this recipe today and see for yourself. Watch the video below to learn the full recipe

Ingredients:

• 1 1/2 – 2 cups cooked chicken (1 lb uncooked)
• 2 tbsp butter
• 2 cups water and 2 bouillon cubes (or 2 cups chicken broth)
• 1 3/4 cups milk
• 1 1/2 cups long-grain rice, uncooked
• 1 red onion, diced
• 2 cups veggies (corn, peas, carrots, broccoli, cauliflower; canned, frozen, or fresh)
• 1 1/2 cups shredded cheese, divided
• salt and pepper to taste
• other spices and seasoning (optional)

Directions:

Step 1

In your hot skillet, melt 2 tbsp butter. Once the butter fully melts, add the diced onion and the shredded cooked chicken. Season with some salt and pepper and saute for a few minutes. Once the onion starts to get tender, add the uncooked rice. Stir and toast the rice a little to add more flavor, then add 2 cups of water and 2 bouillon cubes. Mix to combine everything well. After this, add 1 3/4 cups of milk. Keep stirring until it comes back to boil. Once it boils, turn the heat low, put the lid on, and simmer for fifteen minutes.

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Step 2

After fifteen minutes, remove the lid and stir the mixture to make sure it’s not sticking at the bottom. After this, add 2 cups of frozen or canned veggies on top, put the lid back on, let it cook for two minutes, then stir in the veggies along with the shredded cheese. After mixing, add the rest of the cheese on top, put the lid back on for a minute to let the cheese melt, then turn off the heat. Serve and enjoy!

One-Pot Creamy Chicken and Rice Skillet Casserole