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close-up of chicken and rice casserole

chicken and rice casserole

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings 1x
  • Category: entree
  • Method: baking
  • Cuisine: American

Description

Chicken and Rice Casserole- a healthy from-scratch version made without canned soup! Whole-grain quick cooking brown rice, lean chicken breast, creamy sauce and fresh veggies bakes up to make a complete meal! 441 cal, 31 g protein! Naturally gluten-free and kid friendly.


Scale

Ingredients

3 cups instant brown rice

2 tablespoons unsalted butter

1 large sweet onion, diced

1 cup finely chopped carrots

1 cup finely chopped celery

1 tablespoon finely chopped garlic

1 teaspoon salt

1 teaspoon dry thyme

½ teaspoon pepper

4 cups reduced-sodium chicken broth

4 ounces cream cheese, whipped or regular cut into chunks

1 pound chicken breast, cut into cubes

3/4 cup frozen peas, thawed

2 cups (8 ounces) shredded cheddar cheese

Chopped fresh parsley for garnish, optional


Instructions

  1. Preheat oven to 375 degrees F. Coat a 9 by 12 baking dish with cooking spray. Spread rice on top.
  2. Melt butter in a large skillet over medium-high heat. Add onion, carrots, celery, garlic, salt, thyme and pepper, and cook stirring often until the vegetables are just starting to brown, 4 to 5 minutes. Scrape vegetable mixture out onto the rice, covering evenly.
  3. Add broth to the skillet, increase heat to high and bring to a simmer. Remove from heat, and whisk in cream cheese until melted.
  4. Top rice and vegatbles with chicken and peas. Pour in broth mixture, gently so as not to disturb the chicken and rice too much.
  5. Cover with foil and transfer to the oven. Bake until the chicken is cooked through and the rice has absorbed the liquid, about 45 minutes.
  6. Remove foil, top with cheese and return to the oven until melted, about 10 minutes. Let rest uncovered for 10 minutes and serve hot garnished with parsley if desired.


Nutrition

  • Serving Size: 1/6 casserole
  • Calories: 441
  • Fat: 19 g
  • Saturated Fat: 10 g
  • Carbohydrates: 41 g
  • Fiber: 5 g
  • Protein: 31 g

Keywords: chicken and rice casserole,healthy chicken and rice casserole,chicken and rice casserole without soup,brown rice and chicken casserole

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