HEALTHY CHICKEN AND BROWN RICE CASSEROLE
This easy chicken casserole with brown rice is the perfect comfort food! It's a great example of how creamy, cheesy dishes don't have to be guilty pleasures thanks to veggies and healthy brown rice!
Provided by Jovita | Yummy Addiction
Categories Main Course
Time 1h10m
Number Of Ingredients 21
Steps:
- Bring chicken broth to a boil in a large pot. Add the rice, cover, reduce heat to medium-low and simmer. When the rice has about 5 minutes left to cook, add broccoli on top. Cover and let cook for the remaining 5 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat and add chicken. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon garlic powder. Saute until chicken is no longer pink outside, about 5 minutes. Remove chicken from pan and set aside.
- Heat 3 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 3-4 minutes, until tender. Add the onion and bell pepper, and saute for 3 minutes, then add the garlic and continue to saute for another minute. Reduce heat to medium. In a small bowl, whisk the cornstarch with 1/2 cup of milk, making sure it dissolves completely.
- Pour this mixture into the skillet, then stir in the remaining milk. Cook, stirring constantly, until starts to thicken, 3-5 minutes. Remove from heat and stir in Greek yogurt, Dijon mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, Parmesan cheese and 1 cup grated cheddar cheese.
- Preheat oven to 375 degrees F. Lightly coat a large baking dish with cooking spray. Place the chicken and rice/broccoli mixture in a large mixing bowl. Pour in the prepared sauce and toss until thoroughly coated. Scoop mixture into a baking dish. In a small bowl, mix together the panko breadcrumbs, 2 tablespoons melted butter and remaining 1/2 cup grated cheddar cheese. Spread the mixture on top of casserole.
- Cover with the foil and bake for 15 minutes. Remove the foil and continue baking for 10-15 minutes, or until golden brown on top and casserole is bubbling around edges. Let sit a few minutes before serving. Sprinkle with chopped parsley, if desired.
Nutrition Facts : ServingSize 1 g, Calories 578 kcal, Fat 24.1 g, Cholesterol 95 mg, Sodium 719.5 mg, Carbohydrate 57.6 g, Sugar 6.8 g, Protein 32.9 g
CHICKEN & BROWN RICE CASSEROLE
This one is a bit healthier and there is no cream soup in it. You can add or remove vegetables and it will still be good.
Provided by Bobbiann
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In casserole dish, mix together all ingredients except chicken.
- Place chicken on top.
- Cover and bake at 350º-400º for 1 hour 15 minutes or until rice and chicken are cooked.
ONE-POT CHICKEN AND BROWN RICE
A great dinner for the whole family, this one-pot meal is a smart way to use up any vegetables you probably already have on hand.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h5m
Number Of Ingredients 8
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total. Pour off all but 1 tablespoon fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.
- Add carrots, bay leaf, and 1 3/4 cups water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.
Nutrition Facts : Calories 372 g, Cholesterol 3 g, Fat 14 g, Fiber 4 g, Protein 18 g
CHICKEN AND BROWN RICE
This hearty one-pot meal is perfect for weekend dinners when you have time to let the dish cook.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h40m
Number Of Ingredients 10
Steps:
- Heat oil in a large straight-sided skillet over medium heat. Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Cook, turning, until golden on all sides, about 10 minutes; transfer to a plate.
- Add onion, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cook, stirring frequently, until onion is softened, 3 to 5 minutes.
- Stir in rice, tomatoes, peppers, and 1 1/4 cups water; nestle chicken pieces in rice mixture. Bring to a boil; reduce heat. Cover, and simmer over medium-low heat until rice is tender, 55 to 60 minutes. If any liquid remains in skillet, remove lid and simmer until evaporated.
- Sprinkle peas over contents of skillet; cover, and remove from heat. Set aside until peas are heated through, about 10 minutes. Serve with lemon wedges, if desired.
ONE-POT CHICKEN AND BROWN RICE
Easy, wholesome dish that is great by itself or paired with veggies.
Provided by mskm0307
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large pot over medium heat. Season chicken with salt and pepper and place into the pot. Cook until golden brown on both sides, 10 to 12 minutes total. Add onion and celery. Reduce heat to low, cover, and cook for 20 minutes.
- Add water, carrots, and bay leaf. Stir in rice and season with salt and pepper. Bring to a boil; reduce heat to low. Cover and cook until rice has absorbed almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.
Nutrition Facts : Calories 363 calories, Carbohydrate 43.2 g, Cholesterol 67.2 mg, Fat 7.6 g, Fiber 3.4 g, Protein 28.9 g, SaturatedFat 1.6 g, Sodium 140.8 mg, Sugar 3.7 g
EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE
This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!
Provided by J. Saunders
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
- Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!
Nutrition Facts : Calories 314.1 calories, Carbohydrate 38.8 g, Cholesterol 59.6 mg, Fat 5 g, Fiber 0.9 g, Protein 26.2 g, SaturatedFat 1.4 g, Sodium 958.8 mg, Sugar 0.8 g
CHEESY BROWN RICE, BROCCOLI AND CHICKEN CASSEROLE
Make a satisfying casserole out of good-for-you ingredients like broccoli and brown rice. Hint: the leftovers are just as good!
Provided by Cindy Ensley
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
- Microwave frozen broccoli on microwavable plate uncovered on High 4 minutes; set aside.
- In 10-inch skillet, heat a few teaspoons of the olive oil over medium-high heat until hot. Add chicken, salt, pepper and red pepper flakes. Cook until golden on outsides and no longer pink in center. Remove chicken to plate. Add onion to the still-hot pan; season with salt, and cook until onion begins to soften and become translucent. Add garlic; cook 60 seconds. Add 2 tablespoons of the olive oil, followed by flour, and stir to make a roux. Cook the roux 1 to 2 minutes or until lightly golden. Gradually beat in the chicken broth with whisk, followed by the milk, and simmer until slightly thickened into a gravy.
- Either in the skillet (if large enough), or a large mixing bowl, mix the chicken, gravy, broccoli, brown rice, and half of the cheese. Pour mixture into baking dish. In small bowl, mix bread crumbs and melted butter; add remaining cheese, and spread the mixture on top of casserole.
- Bake about 20 minutes or until top is crisp and golden and casserole is bubbling around edges. Let sit a few minutes before serving.
Nutrition Facts : ServingSize 1 Serving
CHICKEN AND BROWN RICE CASSEROLE
Make and share this Chicken and Brown Rice Casserole recipe from Food.com.
Provided by mbekkum
Categories < 60 Mins
Time 35m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Cut up chicken breasts and season with adobo and pepper to taste.
- Saute in 1 T of coconut oil until almiost done.
- add soup, 3/4 c water and cheese.
- meanwhile cook 1 c minute brown rice and 1 c water for 4 minutes.
- combine all but the coconut oil and panko and saute intil light brown and put on top of casserole.
- bake at 350* for 20-30 minutes until bubbly and golden brown.
Nutrition Facts : Calories 611, Fat 30, SaturatedFat 14.3, Cholesterol 70.2, Sodium 1344.4, Carbohydrate 51.9, Fiber 5.6, Sugar 6.7, Protein 32.8
SOUTHWEST CHICKEN AND RICE CASSEROLE
All your favorite Southwest flavors in an easy-to-make chicken and rice casserole.
Provided by Debbie Wind Bailey
Categories Chicken and Rice Casserole
Time 1h45m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
- Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
- Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
- Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
- Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 42.3 g, Cholesterol 96.9 mg, Fat 21.9 g, Fiber 5.6 g, Protein 33 g, SaturatedFat 9.7 g, Sodium 1352.3 mg, Sugar 4.2 g
CHEESY SOUTHWEST CHICKEN AND RICE CASSEROLE
Easy, kid-friendly, healthy, yummy chicken and rice casserole. Double the recipe to have one casserole to bake right away and one to freeze for later.
Provided by Rena
Categories Chicken and Rice Casserole
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken in a small baking dish and drizzle with 1 tablespoon olive oil, turning to coat. Season with salt and pepper.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips or cubes when cool enough to handle. Leave the oven on.
- While the chicken bakes, bring water and 2 tablespoons olive oil to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer for 20 minutes. Fluff lightly with fork.
- While the rice cooks, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, bell pepper, carrots, and garlic until tender, about 10 minutes.
- Grease a 9x13-inch baking dish.
- Place rice, vegetable mixture, chicken, 1 1/2 cups Monterey Jack cheese, beans, and tomatoes in a large bowl and stir until well combined. Spoon into the prepared baking dish and sprinkle with remaining cheese. Cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 minutes longer.
Nutrition Facts : Calories 409.3 calories, Carbohydrate 41 g, Cholesterol 53.3 mg, Fat 16.8 g, Fiber 5 g, Protein 24.2 g, SaturatedFat 6.7 g, Sodium 990.8 mg, Sugar 2.7 g
CREAMY CHICKEN, BROCCOLI AND BROWN RICE CASSEROLE
Prepare ahead and heat in crockpot for 2 hrs on low setting or 4r hrs on warm. Suggest Simple Truth organic products.
Provided by texasjabe
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Spray a 9x13" baking dish with cooking spray and set aside.
- Bring broth to a boil in a medium pot. Once boiling, add rice. Reduce heat to medium-low and simmer, covered, for 45 minutes. Meanwhile, cook broccoli according to package directions and set aside.
- In a medium pan, heat one teaspoons olive oil over medium heat. Add onion and garlic and sauté under tender, about 5-6 minutes. Remove from pan and set aside.
- In the same pan, add remaining teaspoons of olive oil and cook diced chicken breast over medium-high heat until cooked through. Season with ½ teaspoons of salt. Remove from pan and set aside with onion mixture.
- To make the cheese sauce, whisk together ½ cup of milk and flour. Add to pan along with the other 1½ cups of milk. Whisk for about 5 minutes over medium heat, or until sauce has thickened. Remove from hear and add yogurt, 1 cup of cheese, remaining 1/2 teaspoons of salt and pepper to taste.
- Pre-heat broiler. In a large bowl, stir together rice, broccoli, onion mixture, chicken and cheese sauce. Pour mixture in the greased baking dish. Top with remaining ½ cup of cheese and broil casserole until cheese is melted.
Nutrition Facts : Calories 443.8, Fat 16.3, SaturatedFat 7, Cholesterol 61.6, Sodium 882.3, Carbohydrate 46.2, Fiber 4.4, Sugar 5.5, Protein 28.1
CHICKEN, VEGETABLE AND BROWN RICE CASSEROLE
A good and fairly quick recipe. Little preparation time and one dish cooking, who could ask for more?
Provided by emtpixie
Categories One Dish Meal
Time 2h
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- In a 9x13" or larger casserole dish stir together rice, soup, water, 2 tablespoons of dill weed, 1 teaspoon of paprika, salt and pepper to taste, celery, onion, and carrots.
- make sure rice is covered by liquid.
- Skin chicken pieces and place meat side up on top of rice and vegetable mixture, leaving about 1" between pieces.
- Cover casserole dish tightly with aluminum foil and bake for 1 hour.
- After 1 hour, remove casserole from oven and check chicken for doneness by piercing thickest pieces and looking for clear juices.
- If juices are pink or unclear put casserole back in oven and bake until juices run clear.
- Meanwhile in a medium saucepan melt butter or margarine over low heat.
- Remove pan from heat and add in the crushed crackers, remaining 2 tablespoons of dill, and remaining 2 teaspoons of paprika.
- Stir well until butter is absorbed and mixture is moist.
- Remove casserole from oven and discard aluminum foil.
- Spoon cracker mixture over chicken pieces only and spread.
- Place casserole back in oven and bake 10-15 minutes more or until cracker mixture is firm but not dry.
- Remove casserole from oven and let stand 10 minutes or until liquid is absorbed into the rice.
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