Healthy Baked Chicken & Rice Casserole

Looking for a delicious healthy chicken and rice casserole recipe? This is an easy to make chicken and rice casserole that will be a simple weeknight dinner.

Chicken and rice casserole is a classic dinner. It is just straight out comfort food. Baked Chicken and Rice casserole is perfect for an easy weeknight dinner, taking to a sick friend or just giving as a way to make someone smile.

Chicken and Rice Casserole without Soup

Most chicken and rice casseroles are made with some sort of cream soup. I have used cream of chicken, cream of mushroom and even cheddar cheese. When I made a baked chicken and rice casserole, I prefer to make it without soup. I like the taste better and it is healthier.

Healthy Chicken and Rice Casserole

To make this a truly healthy chicken and rice casserole, you want to use a low sodium chicken broth and brown rice. This makes a healthy dinner recipe that still tastes amazing.

Can I Freeze Chicken and Rice Casserole

You can make chicken and rice casserole as a freezer meal. When the casserole is made, you can store it in the refrigerator for up to 3 days before baking or store it in the freezer for three months.

Baked Chicken & Rice Casserole

Tip: For maximum flavor, sauté the red onion and toast the brown rice in the skillet first. When finished browning the chicken, deglaze the pan with some of the chicken broth to scrape up any brown bits left on the bottom of skillet. When finished, transfer the liquid from the skillet to the casserole dish with the rest of the chicken broth.

Ingredients in Baked Chicken and Rice

• Extra virgin olive oil
• Boneless, skinless chicken breasts
• Red onion
• Long-grain brown rice
• Chicken broth
• Salt and Pepper

How to Make Baked Chicken and Rice Casserole

Preheat oven to 350°F and grease a 9×13-inch baking dish with 1 tablespoon olive oil. Set aside.

Heat the remaining olive oil in a large frying pan over medium heat. Add chicken breasts and season with salt and black pepper, if desired. Cook until golden brown, approximately 3-4 minutes per side.

Add onion and rice to the prepared baking dish. Season with salt and black pepper, if desired, and stir to combine. Pour the chicken broth over the rice and arrange the seared breasts on top of the rice mixture.

Tightly cover with aluminum foil and bake for 40 minutes. Uncover and bake for another 15-20 minutes or until the rice is cooked through.

Remove from oven and cool for 5 minutes before fluffing the rice with a fork. Serve immediately and enjoy!

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Baked Chicken & Rice Casserole

For maximum flavor, sauté the red onion and toast the brown rice in the skillet first. When finished browning the chicken, deglaze the pan with some of the chicken broth to scrape up any brown bits left on the bottom of skillet. When finished, transfer the liquid from the skillet to the casserole dish with the rest of the chicken broth.

Ingredients

• 2 T. extra virgin olive oil divided
• 4 4- oz. boneless skinless chicken breasts
• ½ medium red onion diced
• 1 c. long-grain brown rice rinsed and drained
• 3 c. chicken broth preferably organic
• Sea salt and black pepper to taste

Instructions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish with 1 tablespoon olive oil. Set aside.
2. Heat the remaining olive oil in a large frying pan over medium heat. Add chicken breasts and season with salt and black pepper, if desired. Cook until golden brown, approximately 3-4 minutes per side.
3. Add onion and rice to the prepared baking dish. Season with salt and black pepper, if desired, and stir to combine. Pour the chicken broth over the rice and arrange the seared breasts on top of the rice mixture.
4. Tightly cover with aluminum foil and bake for 40 minutes. Uncover and bake for another 15-20 minutes or until the rice is cooked through.