Shelly's Recipe

Cheesy Chicken, Rice and Peppers Casserole Skillet

Category: Casseroles - Chicken and Turkey

6 servings

2 tablespoons vegetable oil
3 chicken breasts, chopped into cubes
1/2 red bell pepper, chopped into cubes
1/2 green bell pepper, chopped into cubes
4 garlic cloves, minced
1/2 onion, chopped
1/2 teaspoon dried thyme
1 cup uncooked rice
1 1/2 cup chicken broth *I used bouillon based
1/3 cup sour cream

Preheat the oven to 375 degrees.
Preheat the oil in a large cast iron skillet over medium high heat. I used a 14 inch cast iron. Once hot, carefully add the diced chicken in a single layer. Season with salt/pepper to taste.

Let the chicken caramelize by not moving the chicken for a few minutes. Toss the chicken and allow to cook through. Add in the red and green peppers, garlic, onion and thyme. Season again with salt/pepper to taste and saute the veggies for a couple minutes.

Add in the rice. Toss the rice with the chicken/veggie mixture for a few minutes. Slowly stir in the broth, scraping the bits off the bottom of the pan. Stir in the sour cream. Smooth the mixture into one layer and sprinkle the cheese evenly over the mixture as well.

Immediately place in the preheated oven for 30 minutes or until the cheese is browned and rice is cooked through.