Chicken Vegetable and Brown Rice Casserole
This hearty Chicken Vegetable and Brown Rice Casserole is the ultimate comfort food that's as nutritious as it is delicious. Packed with tender chicken breast, wholesome brown rice cooked in savory chicken broth, and a medley of vibrant vegetables like carrots, celery, and broccoli, this dish is brimming with natural goodness. A creamy cheddar cheese sauce, infused with garlic, onion, and a hint of dried thyme, ties everything together for a rich and satisfying flavor in every bite. Perfectly baked to a golden, cheesy finish, this one-dish meal is ideal for busy weeknights or family gatherings. With whole grains, lean protein, and plenty of veggies, it’s a wholesome option for those seeking a comforting dinner without compromising on health. Make this easy-to-follow casserole recipe your new go-to for flavorful, filling meals!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1.5 cups Brown rice
- 3 cups Chicken broth
- 2 medium Carrots
- 2 pieces Celery stalks
- 2 cups Broccoli florets
- 1 medium Onion
- 2 pieces Garlic cloves
- 1.5 cups Shredded cheddar cheese
- 1 cup Milk
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.
Cook the brown rice according to package instructions, using chicken broth instead of water for added flavor. This should take about 35-40 minutes. Once cooked, set aside.
While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with a pinch of salt and pepper, and cook them for 4-5 minutes per side until golden and cooked through. Remove from the skillet, let cool slightly, and then shred into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion, garlic, carrots, and celery for 4-5 minutes, until softened. Add the broccoli florets and cook for another 3 minutes. Set the vegetable mixture aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk and continue cooking until the mixture thickens, about 5 minutes.
Remove the saucepan from heat and stir in 1 cup of shredded cheddar cheese until melted. Season the sauce with salt, black pepper, and dried thyme.
In a large mixing bowl, combine the cooked brown rice, shredded chicken, sautéed vegetables, and cheese sauce. Mix well.
Spread the mixture evenly into the prepared casserole dish. Sprinkle the remaining 0.5 cup of shredded cheddar cheese on top.
Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese on top is bubbly and golden brown.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Enjoy your wholesome Chicken Vegetable and Brown Rice Casserole!
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 6445 mg | 280% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 31.9 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1859 mg | 143% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2760 mg | 59% | |
*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.
