Chicken Rice Casserole
User Reviews
5.0
6 reviews
Excellent
Chicken Rice Casserole
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A lightened up version of the 1950s classic, this Chicken Rice Casserole is a comforting dish that is sure to become a family favorite.Yield: 1 (8x8) baking dish. (Double the recipe to fill a 9x13 dish.)
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Ingredients
- 1 ¾ c water
- 1 c brown rice, dry
- 1 lb broccoli, cut into bite-sized pieces
- 1 Tbsp + 1 tsp unsalted butter, divided
- 2 lbs chicken breasts, cut into serving sized pieces
- 1 onion, minced
- 4 oz button mushrooms, minced
- 2 Tbsp unbleached all-purpose flour
- 1 ½ c milk
- 2 tsp parsley
- 1 ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp ground black pepper
Instructions
- Preheat your oven to 375F.
- In a large (2 quart) saucepan, combine water and rice. Bring to a boil and simmer, covered for 10 min.
- After 10 min, add broccoli to the top of the cooking rice. Cover and continue to simmer for 5 minutes. Remove the mixture from the heat and set aside.
- While the rice is cooking, heat 1 tsp butter in a 9 inch skillet. Add chicken breast halves and brown over medium heat until golden, 5-7 minutes per side. (The chicken will not necessarily be cooked through.) Remove the chicken to a plate and set aside.
- Melt 1 Tbsp of butter in the saute pan. Add minced onions and saute over medium heat until golden, 5 min. Add the mushrooms and saute until the mushrooms begin to soften, 3 min.
- Add the flour to the vegetables and mix until it is well moistened. Slowly, add the milk to the vegetable mixture, mixing as you add so that the sauce stays smooth and starts to simmer. Mix in the seasonings. Simmer, stirring constantly until the sauce has thickened, 5-7 min. Remove the sauce from the heat.
- Add the mushroom sauce to the broccoli and rice mixture. Mix well to combine. Spoon the mixture into a greased 8x8 (or 2 quart) baking dish. Nestle the browned chicken into the rice mixture.*
- Place the dish into the oven and bake for 20 min, until the dish is bubbly all over.
- Let stand for 5-10 minutes before serving.
Notes
- *Recipe can be constructed to this point ahead of time and refrigerated for up to 24 hours. Remove the casserole from the refrigerator 1 hour before baking.
Nutrition Information
Show Details
Calories
421kcal
(21%)
Carbohydrates
22.4g
(7%)
Protein
38.2g
(76%)
Fat
7.3g
(11%)
Saturated Fat
2.4g
(12%)
Cholesterol
78mg
(26%)
Sodium
1068mg
(45%)
Fiber
6g
(24%)
Sugar
8.2g
(16%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 22.4g | 7% |
| Protein | 38.2g | 76% |
| Fat | 7.3g | 11% |
| Saturated Fat | 2.4g | 12% |
| Cholesterol | 78mg | 26% |
| Sodium | 1068mg | 45% |
| Fiber | 6g | 24% |
| Sugar | 8.2g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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