Casseroles are fantastic, aren't they? And one of the best things about them is that it's so easy to cram an entire meal into just one pot, leaving less work and cleanup for you. That's exactly what you'll find in the recipe below, a dish that's complete with chicken, veggies and rice, and is all nestled together in a creamy and delicious sauce.
With feta cheese being what I had on hand, that's what I used in this recipe. And while delicious, it's not the best cheese for melting. Fine with me, but if you want something that will melt down into the sauce and elevate the creaminess of the sauce even more, use a good melting cheese like cheddar or mozzarella. Whatever you decide on, it's bound to be delicious!
One Pot Creamy Chicken and Asparagus Casserole
6
10 minutes
45 minutes
55 minutes
2 tablespoons olive oil
2 pounds boneless, skinless chicken thighs, cut into one-inch bite-sized pieces
1 onion, small diced
3 cloves garlic, minced
1 cup asparagus, large diced
2 tablespoons all-purpose flour
4 cups chicken stock
2 tablespoons dried Italian seasoning
1 cup rice, uncooked
1 cup feta cheese
Salt, to taste
Freshly ground black pepper, to taste
Preheat oven to 375 degrees Fahrenheit.
Heat olive oil in a large oven-proof skillet set over medium-high heat. Add chicken thigh pieces, season with salt and pepper and fry until brown, about 8 minutes. Transfer to a platter and set aside.
To the pan add the onion, garlic, and asparagus and season lightly with salt and pepper. Saute for about 3 minutes, just until they begin to soften.
Sprinkle flour over the vegetables, stir and cook for 2 minutes to cook out the raw flour.
Slowly add in the chicken stock, whisking to break up lumps as you do. Bring to a boil then whisk in the dried Italian seasoning. Stir in the uncooked rice.
Sprinkle the top of the casserole with the feta cheese.
Cover the casserole with a lid or aluminum foil and place in the preheated oven to cook for about 35 minutes, or until the rice is just cooked through.