Chicken Whole Meal Casserole
Warm, hearty, and packed with wholesome ingredients, this Chicken Whole Meal Casserole is a comforting one-dish wonder that’s perfect for busy weeknights or family gatherings. Tender, golden-seared chicken breasts are nestled over a bed of nutty brown rice, infused with the savory richness of chicken broth, while vibrant broccoli florets and sweet carrots add color and nutrition. A touch of cheddar cheese creates a golden, bubbly topping, complemented by fragrant thyme and paprika for a burst of flavor in every bite. With just 20 minutes of prep and a simple bake in the oven, this casserole delivers a balanced, satisfying meal that's as convenient as it is delicious. Perfect for those seeking a healthy chicken casserole recipe packed with protein, vegetables, and hearty whole grains!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup brown rice
- 2 cups chicken broth
- 2 cups broccoli florets
- 2 medium carrots, sliced
- 1 cup cheddar cheese, shredded
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Season both sides of the chicken breasts with paprika, salt, pepper, and dried thyme.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown (they'll finish cooking in the oven). Remove and set aside.
In the same skillet, add another tablespoon of olive oil. Sauté the chopped onion and minced garlic until softened and fragrant, about 2-3 minutes.
Add the uncooked brown rice to the skillet and stir to coat it in the oil. Allow it to toast lightly for 1-2 minutes.
Pour the chicken broth into the skillet and bring it to a simmer. Scrape up any browned bits from the bottom of the pan for extra flavor.
Transfer the rice and broth mixture to a greased 9x13-inch casserole dish.
Layer the seared chicken breasts over the rice.
Scatter the broccoli florets and sliced carrots over the chicken and rice.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle the shredded cheddar cheese over the top, and return the dish to the oven for another 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 4859 mg | 211% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 14.4 g | ||
| Protein | 265.3 g | 531% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1117 mg | 86% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3044 mg | 65% | |
*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.
