Do you cook the chicken first?

This recipe calls for raw chicken. It cooks through as the casserole bakes. If you want to use up leftover cooked chicken, that works well too! Follow the instructions as directed and omit the chicken. Cover and bake. Then add the cooked chicken on top of the peas in the last 10 minutes of baking. Then top with cheese to finish and bake for another 5 to 10 minutes.

Can I sub regular brown rice?

Yes. To do so, use two cups of regular brown rice and four cups broth. The rice will take longer to become tender and absorb the liquid, about 1 hour and 15 minutes. You'll want to consider swapping in chicken thighs for the breast because they would dry out an hour of baking. The thigh meat will be fine.

Do I cook the rice before adding it to a casserole?

You do not need to pre-cook the rice before making this casserole. I have accounted for the amount of moisture the veggies will let off and the amount of broth needed to perfectly cook the rice through.

Cover the creamy chicken rice bake with foil and refrigerate up to four days. You can also store individual servings in an airtight container. Keep refrigerated.

Reheat each portion on a microwave-safe plate for 4 minutes or until steaming hot all the way through. Alternatively, the casserole can be reheated in the oven set at 350 degrees F. Keep it covered. Cook until it is hot all the way through. For best results, pour a little broth into the casserole (let it sink to the bottom) to prevent it from browning too much and letting the rice dry out.

Chicken and Rice Casserole (No Canned Soup!)

Name: Chicken and Rice Casserole Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 cups instant brown rice; 2 tablespoons unsalted butter; 1 large sweet onion, diced; 2 cup finely chopped carrots; 1 cup finely chopped celery; 1 tablespoon finely chopped garlic; 1 teaspoon salt; 1 teaspoon dry thyme; ½ teaspoon pepper; 2 1/2 cups reduced-sodium chicken broth; 4 ounces cream cheese, whipped or regular cut into chunks; 1 1/2 pound chicken breast, cut into cubes; 1 cup frozen peas, thawed; 2 cups (8 ounces) shredded cheddar cheese; Chopped fresh parsley for garnish, optional

Description

IMPROVED RECIPE!! 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! Naturally gluten-free and kid friendly.

Ingredients

Units Scale

2 cups instant brown rice
2 tablespoons unsalted butter
1 large sweet onion, diced
2 cup finely chopped carrots
1 cup finely chopped celery
1 tablespoon finely chopped garlic
1 teaspoon salt
1 teaspoon dry thyme
1/2 teaspoon pepper
2 1/2 cups reduced-sodium chicken broth
4 ounces cream cheese, whipped or regular cut into chunks
1 1/2 pound chicken breast, cut into cubes
1 cup frozen peas, thawed
2 cups (8 ounces) shredded cheddar cheese
Chopped fresh parsley for garnish, optional

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Instructions

Preheat oven to 375 degrees F. Coat a 9 by 12 baking dish with cooking spray. Spread rice on top.
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.
Top rice and vegetables with chicken and peas.
Add broth to the skillet, increase heat to high and bring to a simmer. Whisk in cream cheese until melted.
Pour in broth mixture, gently so as not to disturb the chicken and rice too much.
Cover with foil and transfer to the oven. Bake until the chicken is cooked through and the rice has absorbed the liquid, 38 to 45 minutes.
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.

Notes

To Make This Ahead: I would prepare it through step 3. Then, let the broth mixture cool. Then continue building the casserole as directed. Cover with foil and refrigerate for a day. Then continue on as directed, adding 20 minutes of extra time before removing the foil and adding cheese.

To Freeze It: Bake as directed, then freeze. Thaw and then rewarm, covered with foil in the oven at 350 degrees F until steaming hot all the way through, 25 to 35 minutes.

ORIGINAL RECIPE

Used 3 cups brown instant rice, 4 cups broth, 3/4 cup peas, 1 cup carrots and 1 pound chicken.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: entree
Method: oven
Cuisine: American

Nutrition

Serving Size: 1/8 casserole
Calories: 456
Fat: 22 g
Saturated Fat: 11 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 38 g