Print
Chicken and Rice Casserole | www.diethood.com | Moist and tender chicken pieces nestled on a bed of delicious baked rice.

Chicken and Rice Casserole

Moist and tender chicken pieces nestled on a bed of delicious baked rice.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 540 kcal

Ingredients

  • 8 chicken pieces (we like to use drumsticks)
  • 6 cups water
  • 1/4 teaspoon salt
  • 2 yellow onions , coarsely sliced
  • 3 stalks celery , coarsely chopped
  • 3 large carrots , coarsely sliced
  • 1-1/2 cups Uncle Ben's White Rice
  • salt and fresh ground pepper , to taste

Instructions

  1. Place chicken pieces in a large pot and cover with 6 cups water; bring to a boil.
  2. Using a large spoon, remove white foam from top of water.
  3. Add sliced onions, celery pieces, and carrots; cover the pot, lower to medium-low heat and cook for 30 minutes.
  4. Preheat oven to 375.
  5. Spread uncooked rice on the bottom of a baking dish. You will need a baking dish that is stovetop-safe.
  6. Remove chicken pieces from broth and place on top of rice.
  7. Pour the broth into the baking dish with the rice and chicken. Depending on how much water was reduced while making the broth, you may need to add up to 1/2-cup more rice.
  8. Place dish over medium-high heat.
  9. Season with salt and pepper and bring to a boil.
  10. Remove from stovetop and place in oven; bake for 15 to 20 minutes, or until all liquid is absorbed.
  11. Remove from oven and let cool 10 minutes.
  12. Serve.

Recipe Notes

RECIPE SOURCE: DIETHOOD

WW SmartPoints: 15

Nutrition Facts
Chicken and Rice Casserole
Amount Per Serving
Calories 540 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 9g45%
Cholesterol 158mg53%
Sodium 296mg12%
Potassium 619mg18%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 3g3%
Protein 41g82%
Vitamin A 5480IU110%
Vitamin C 8.5mg10%
Calcium 62mg6%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.