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Cajun Chicken Rice Casserole

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A hearty and flavorful Cajun Chicken Rice Casserole made with tender chicken, colorful bell peppers, creamy sauce, seasoned rice, and melted cheddar cheese. This comforting one-dish meal is perfect for busy weeknights, family dinners, and meal prep.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 1/2 cups chicken broth
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 cup shredded cheddar cheese
  • 2 tablespoons fresh parsley, chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Lightly grease a 9×13-inch baking dish.
  3. In a large bowl, toss the chicken with olive oil, Cajun seasoning, garlic powder, onion powder, salt, and black pepper.
  4. Add the diced bell peppers, onion, and minced garlic to the baking dish.
  5. Stir in the uncooked rice, chicken broth, and cream of chicken soup until well combined.
  6. Add the seasoned chicken and mix everything together evenly.
  7. Cover the dish tightly with aluminum foil.
  8. Bake for 45 to 50 minutes, or until the rice is tender and the chicken is fully cooked.
  9. Remove the foil and sprinkle the cheddar cheese evenly over the top.
  10. Return the casserole to the oven and bake for 5 to 10 minutes, until the cheese is melted and bubbly.
  11. Garnish with fresh parsley before serving.

Notes

  • Add sliced smoked sausage for extra Cajun flavor.
  • Use pepper jack cheese instead of cheddar for additional heat.
  • Stir in mushrooms or celery for added texture.
  • Add a pinch of cayenne pepper for a spicier casserole.
  • Brown rice may be used, but cooking time and liquid should be adjusted accordingly.
  • Rotisserie chicken can be substituted; add it later in the baking process to prevent drying out.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Add a splash of chicken broth before reheating if the casserole seems dry.
  • Freeze baked portions for up to 3 months and thaw overnight before reheating.
  • The casserole can be assembled several hours ahead and refrigerated until ready to bake.

Nutrition

Find it online: https://cookedbymaya.com/cajun-chicken-rice-casserole/