Description
A wholesome and comforting chicken and brown rice casserole.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup brown rice
- 2 cups chicken broth
- 1 (10 ounce) package frozen mixed vegetables
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook until browned.
- Add onion and garlic, cook until softened.
- Stir in brown rice, chicken broth, mixed vegetables, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 5 minutes.
- Transfer mixture to a baking dish.
- Cover and bake for 45 minutes.
- Remove cover, top with cheese (if using), and bake for 10 more minutes, or until rice is tender and cheese is melted.
- Let stand for a few minutes before serving.
Notes
- You can substitute other vegetables like carrots or peas.
- For a creamier casserole, add a can of cream of mushroom soup.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg