Creamy Chicken and Rice Casserole

1Preheat the oven to 375°F (190°C).

2Prepare the Ingredients 1. Season the chicken breasts with salt and pepper. 2. In a bowl, mix the milk (1 cup), garlic powder (1 teaspoon), coriander powder (1 teaspoon), and crumble in the chicken stock cubes (2). Set aside. 3. Rinse the rice (1 cup) under cold water until the water runs clear.

3Cook the Chicken and Rice (1 cup) 1. In a large skillet, heat oil over medium-high heat. 2. Add the seasoned chicken breasts and cook until browned on both sides, about 4-5 minutes per side. 3. Remove the chicken from the skillet and set aside. 4. In the same skillet, add the diced onion (1) and cook until softened. 5. Stir in the rice (1 cup) and cook for 1-2 minutes until lightly toasted. 6. Pour the milk (1 cup) mixture over the rice (1 cup) and stir to combine. 7. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes. 8. Transfer the chicken back to the skillet, nestling it into the rice (1 cup) mixture.

4Bake the Casserole 1. Cover the skillet with a lid or foil and transfer to the preheated oven. 2. Bake for 25-30 minutes, or until the rice (1 cup) is tender and the chicken is cooked through. 3. Remove from the oven and let it rest for 5 minutes before serving.

5Serve hot and enjoy this creamy chicken and rice (1 cup) casserole with your favorite side salad or vegetables!