Orange Chicken Rice Casserole
Brighten up your dinner table with this vibrant and flavorful Orange Chicken Rice Casserole! This all-in-one dish combines tender seared chicken breasts, fluffy white rice, and a rich, tangy orange sauce made with fresh orange juice, honey, soy sauce, and a touch of ginger for an irresistible zest. Infused with colorful peas and carrots, this baked casserole is as nutritious as it is delicious. The dish comes together effortlessly with a quick prep time and bakes to perfection in under an hour, making it ideal for busy weeknights or a simple crowd-pleaser. Garnished with fresh green onions, this casserole delivers bold flavors in every bite—your family won't be able to resist! Perfectly comforting and easy to make, this Orange Chicken Rice Casserole is destined to be a recurring hit at your table.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup uncooked white rice
- 1.5 cups orange juice
- 1.5 cups chicken broth
- 2 tablespoons soy sauce
- 3 tablespoons honey
- 1 teaspoon orange zest
- 2 cloves minced garlic
- 0.5 teaspoons ground ginger
- 1 tablespoon olive oil
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- 1 cup frozen peas and carrots
- 2 stalks green onions, sliced
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with olive oil.
Season the chicken breasts with salt and pepper on both sides.
Heat the olive oil in a skillet over medium heat. Sear the chicken for 2-3 minutes per side until golden brown but not cooked through. Remove from the skillet and set aside.
In a medium bowl, whisk together the orange juice, chicken broth, soy sauce, honey, orange zest, minced garlic, and ground ginger to create the orange sauce.
In the casserole dish, spread the uncooked rice evenly across the bottom. Arrange the seared chicken breasts on top of the rice.
Pour the prepared orange sauce over the chicken and rice, making sure the liquid covers the rice fully.
Cover the dish tightly with aluminum foil and bake for 40 minutes.
While the casserole bakes, combine the cornstarch and cold water in a small bowl to create a slurry.
Remove the casserole from the oven and carefully take off the foil. Stir in the frozen peas and carrots, then drizzle in the cornstarch slurry to thicken the sauce slightly.
Return the casserole to the oven, uncovered, and bake for an additional 10 minutes until the rice is tender, the sauce has thickened slightly, and the chicken is fully cooked (internal temperature of 165°F or 74°C).
Garnish with sliced green onions before serving. Enjoy your zesty Orange Chicken Rice Casserole!
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3858 mg | 168% | |
| Total Carbohydrate | 280.9 g | 102% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 90.6 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2638 mg | 56% | |
*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.
