Chicken Brown Rice Casserole
Warm, comforting, and loaded with wholesome ingredients, this Chicken Brown Rice Casserole is the perfect one-dish meal for busy weeknights or a cozy family dinner. Featuring tender chicken breast, nutty brown rice, and a medley of colorful vegetables like carrots, celery, and peas, this recipe is brought together with creamy mushroom soup and a generous sprinkle of cheddar cheese for a satisfying, hearty flavor. Partially cooking the brown rice in chicken broth ensures it's perfectly tender and infused with savory goodness, while the casserole is baked to bubbly perfection in the oven. With simple prep and a balance of protein, whole grains, and veggies, this classic dish is a nutritious, flavorful favorite you’ll make again and again. Garnish with fresh parsley for a touch of brightness, and serve it straight from the oven to warm the soul.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 cup Brown rice
- 2 cups Chicken broth
- 2 tablespoons Butter
- 1 medium Onion
- 2 pieces Garlic cloves
- 2 medium Carrots
- 2 pieces Celery stalks
- 1 cup Frozen peas
- 1 can Cream of mushroom soup
- 1 cup Shredded cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 1 tablespoon Olive oil
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the brown rice under cold water and set aside.
In a medium pot, bring the chicken broth to a boil. Add the rinsed brown rice, reduce the heat to low, cover, and simmer for about 30 minutes, or until the rice is partially cooked. Remove from heat and set aside.
While the rice is cooking, season the chicken breasts with salt, black pepper, and dried thyme. Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 4-5 minutes on each side until lightly browned. Remove from the skillet, let them rest for a few minutes, then dice into bite-sized pieces.
In the same skillet, melt the butter. Add the diced onion and cook for 2-3 minutes until translucent. Stir in the minced garlic, sliced carrots, and celery, and cook for another 3-4 minutes until the vegetables soften slightly.
In a large mixing bowl, combine the partially cooked brown rice, sautéed vegetables, diced chicken, frozen peas, cream of mushroom soup, shredded cheddar cheese, and 1/2 teaspoon salt. Mix well to evenly distribute all ingredients.
Lightly grease a 9x13-inch casserole dish with cooking spray or a thin layer of butter. Transfer the mixture into the prepared dish and spread it out evenly.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for another 10-15 minutes until the top is golden and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes before serving. Garnish with chopped parsley, if desired. Enjoy!
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 6420 mg | 279% | |
| Total Carbohydrate | 126.2 g | 46% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 34.0 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1284 mg | 99% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2835 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
