Description
This Healthy Chicken and Rice Casserole is a comforting, nutritious, one-dish meal featuring tender chicken breast, wholesome rice, and vibrant vegetables baked together in a savory blend of herbs and chicken broth. Perfect for a hearty family dinner, this casserole balances flavors and textures while being easy to prepare.
Ingredients
Scale
Protein and Vegetables
- 1 pound chicken breast, diced
- 1 cup carrots, diced
- 2 cups broccoli florets
- 1 small onion, chopped
- 2 cloves garlic, minced
Grains and Liquids
- 1 cup uncooked brown or white rice
- 2 cups chicken broth
Seasonings and Oil
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for even baking.
- Prepare Ingredients: Dice the chicken breast into bite-sized pieces. Chop the carrots, broccoli, onion, and mince the garlic to prepare all fresh ingredients for cooking.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the chopped onion, garlic, and diced carrots. Cook for 4–5 minutes until the vegetables soften and the flavors develop.
- Combine Ingredients: In a large mixing bowl, combine the sautéed vegetables with the raw diced chicken, uncooked rice, broccoli florets, salt, black pepper, Italian seasoning, and chicken broth. Stir well to evenly distribute all components.
- Assemble and Bake: Transfer the mixture into a lightly greased casserole dish. Cover the dish tightly with aluminum foil to retain moisture. Bake in the preheated oven for 50–60 minutes, or until the rice is fully cooked and tender and the chicken is cooked through.
- Rest and Serve: Remove the casserole from the oven and let it sit uncovered for 5 minutes to cool slightly and allow flavors to settle. Sprinkle with fresh chopped parsley if desired before serving.
Notes
- You can use either brown or white rice, but cooking time may vary slightly; brown rice may require longer cooking.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Feel free to substitute or add other vegetables such as peas or bell peppers for variety.
- To make this dish lower in sodium, use low-sodium chicken broth and adjust salt accordingly.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
