This easy chicken and rice casserole recipe is a healthy dinner idea made with tender chicken pieces nestled on a bed of flavorful baked rice.
Servings : 6
Prep Time 20 minutesmins
Cook Time 50 minutesmins
Total Time 1 hourhr10 minutesmins
Ingredients
8chicken pieces,we like to use drumsticks and bone-in, skin-on chicken thighs
6cupswater
¼teaspoonsalt
2yellow onions,coarsely sliced
3stalks celery,coarsely chopped
3largecarrotscoarsely sliced
1½cupslong white rice
salt and fresh ground black pepper,to taste
Instructions
Place chicken pieces in a large pot and cover with 6 cups water; bring to a boil. Using a large spoon, remove the white foam from the top of the water.
Add in the sliced onions, celery pieces, and carrots; cover the pot, lower to medium-low heat, and cook for 30 minutes.
Preheat the oven to 375ºF.
Spread the uncooked rice on the bottom of a baking dish. You will need a baking dish that is stovetop and oven-safe.
Remove the chicken pieces from the broth and arrange them over the rice.
Pour 3 cups of 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 ¼-cup more rice.
Place the dish over medium-high heat. Season with salt and pepper and bring to a boil.
Remove from stovetop and place in oven; bake for 20 minutes or until all liquid is absorbed.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: American
Keyword: chicken and rice bake, chicken and rice casserole, chicken rice casserole