Chicken And Brown Rice Casserole Recipes

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CHICKEN & BROWN RICE CASSEROLE



Chicken & Brown Rice Casserole image

This one is a bit healthier and there is no cream soup in it. You can add or remove vegetables and it will still be good.

Provided by Bobbiann

Categories     One Dish Meal

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups brown rice
1 (40 g) package onion soup mix
1 onion, chopped
1 (10 ounce) can mushrooms (optional)
4 cups water or 4 cups broth
1/2 teaspoon oregano
1 teaspoon parsley
1/2 green pepper, chopped
2 lbs chicken pieces (drumsticks or boneless or whatever)

Steps:

  • In casserole dish, mix together all ingredients except chicken.
  • Place chicken on top.
  • Cover and bake at 350º-400º for 1 hour 15 minutes or until rice and chicken are cooked.

EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE



Easy and Delicious Chicken and Rice Casserole image

This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before work. Yum!

Provided by J. Saunders

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 5

Number Of Ingredients 5

1 cup uncooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
1 ⅞ cups water
1 (1 ounce) package dry onion soup mix
4 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
  • Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

Nutrition Facts : Calories 314.1 calories, Carbohydrate 38.8 g, Cholesterol 59.6 mg, Fat 5 g, Fiber 0.9 g, Protein 26.2 g, SaturatedFat 1.4 g, Sodium 958.8 mg, Sugar 0.8 g

ONE-POT CHICKEN AND BROWN RICE



One-Pot Chicken and Brown Rice image

A great dinner for the whole family, this one-pot meal is a smart way to use up any vegetables you probably already have on hand.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h5m

Number Of Ingredients 8

1 tablespoon olive oil
4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
Coarse salt and ground pepper
1 large yellow onion, cut into 8 wedges
2 celery stalks, cut into 1 1/2-inch pieces
2 medium carrots, cut into 1 1/2-inch pieces
1 bay leaf
1 cup brown rice

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total. Pour off all but 1 tablespoon fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.
  • Add carrots, bay leaf, and 1 3/4 cups water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.

Nutrition Facts : Calories 372 g, Cholesterol 3 g, Fat 14 g, Fiber 4 g, Protein 18 g

CHEESY BROWN RICE, BROCCOLI AND CHICKEN CASSEROLE



Cheesy Brown Rice, Broccoli and Chicken Casserole image

Make a satisfying casserole out of good-for-you ingredients like broccoli and brown rice. Hint: the leftovers are just as good!

Provided by Cindy Rahe

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 14

1 bag (12 oz) frozen broccoli florets
About 1/4 cup olive oil
1 lb boneless skinless chicken breast, diced into bite-size pieces
Salt and pepper, to taste
Red pepper flakes, as desired
1/2 onion, diced
1 clove garlic, finely chopped
2 tablespoons Gold Medal™ all-purpose flour
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup milk
1 1/2 cups cooked brown rice
1 1/2 cups shredded Cheddar cheese (6 oz)
3/4 cup Progresso™ plain panko crispy bread crumbs
1 tablespoon butter, melted

Steps:

  • Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
  • Microwave frozen broccoli on microwavable plate uncovered on High 4 minutes; set aside.
  • In 10-inch skillet, heat a few teaspoons of the olive oil over medium-high heat until hot. Add chicken, salt, pepper and red pepper flakes. Cook until golden on outsides and no longer pink in center. Remove chicken to plate. Add onion to the still-hot pan; season with salt, and cook until onion begins to soften and become translucent. Add garlic; cook 60 seconds. Add 2 tablespoons of the olive oil, followed by flour, and stir to make a roux. Cook the roux 1 to 2 minutes or until lightly golden. Gradually beat in the chicken broth with whisk, followed by the milk, and simmer until slightly thickened into a gravy.
  • Either in the skillet (if large enough), or a large mixing bowl, mix the chicken, gravy, broccoli, brown rice, and half of the cheese. Pour mixture into baking dish. In small bowl, mix bread crumbs and melted butter; add remaining cheese, and spread the mixture on top of casserole.
  • Bake about 20 minutes or until top is crisp and golden and casserole is bubbling around edges. Let sit a few minutes before serving.

Nutrition Facts : ServingSize 1 Serving

ZUCCHINI, CHICKEN AND BROWN RICE CASSEROLE



Zucchini, Chicken and Brown Rice Casserole image

My Mom used to make this dish with fresh corn kernels, too. We always enjoyed this dish very much as children and asked her for more. Hope you enjoy it as we did.

Provided by pink cook

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 medium zucchini, fresh cut in 1/4 slices (or chunks)
4 chicken thighs, boneless and skinless
salt and pepper
1 cup brown rice, pre-cooked, instant
2 chicken bouillon cubes, dissolved in one cup hot water (or add a little more water if needed)
1 garlic clove, chopped
1/2 cup corn kernel (fresh or canned) (optional)
1 cup salsa, jarred with tomatoes, onions and chiles

Steps:

  • Add salt and pepper to chicken thighs and cook until browned for about 10-15 minutes.
  • Add pre-cooked, instant brown rice and chicken broth, (or bouillon cubes already dissolved in the water), and chopped garlic.
  • Cover and let it simmer in low heat, until rice has absorbed the chicken broth liquid.
  • Add zucchini slices (or chunks), corn kernels if you like, and jarred salsa.
  • Continue simmering a few more minutes until flavors blend and zucchini is cooked, crispy tender but not over cooked.
  • UPDATE NOTE: Thanks to Tinkerbell and CJAY for your suggestions about the brown rice cooking time. I made this recipe using "Success" instant, pre-cooked brown rice according with the package directions for microwave cooking this time, and this dish was done faster and easier than with the regular brown rice taking longer to absorb the liquid. I also added 1 chopped garlic clove to add flavor and it was very good.
  • Thanks for your reviews, photos and suggestions.

Nutrition Facts : Calories 410.1, Fat 16.4, SaturatedFat 4.5, Cholesterol 79.2, Sodium 948.6, Carbohydrate 43.4, Fiber 3.6, Sugar 5.2, Protein 22.5

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