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–+ servings

Chicken and Rice Casserole

Renee' Groskreutz
This delicious chicken and rice casserole are going to become a family favorite because it’s so easy to make!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Recipe
Cuisine American
Servings 4
Calories 318 kcal

Ingredients
  

  • 2 T. extra virgin olive oil divided
  • 4 4- oz. boneless skinless chicken breasts
  • ½ medium onion chopped
  • 1 c. long-grain white or brown rice rinsed and drained
  • 3 c. chicken broth
  • Several turns of black pepper
  • Variation 1: Use water instead of broth and use 1 can of cream soup any flavor and a packet of french onion soup mix.
  • Variation 2: Use water instead of brother and add 2 T of Better Than Bouillon any flavor, and 1/2 c of drained or fresh spinach.

Instructions
 

  • Preheat oven to 350⁰F and grease a 9×13-inch baking dish with the olive oil. Set aside.
  • If using soup, whisk in a bowl with water and other seasonings per Variation above.
  • Add all ingredients to prepared baking dish. Season with turns of pepper, and gently stir to combine.
  • Lay the breasts side by side on top of rice/seasoning mixture, making sure that they don’t overlap.
  • Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
  • Uncover and bake for another 15-20 minutes until the rice is cooked through. Test that breasts are done with meat thermometer: 165F in the middle. Continue cooking until they reach internal safe cooking temp.
  • Remove from oven and cool for 5 minutes before fluffing the rice with a fork.
  • Serve warm.

Nutrition

Serving: 1gCalories: 318kcalCarbohydrates: 14gProtein: 38gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 100mgSodium: 852mgFiber: 1gSugar: 1g
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