Chicken and Rice Casserole
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
Ingredients
- 8 chicken pieces, we like to use drumsticks and bone-in, skin-on chicken thighs
- 6 cups water
- ¼ teaspoon salt
- 2 yellow onions, coarsely sliced
- 3 stalks celery, coarsely chopped
- 3 large carrots coarsely sliced
- 1½ cups long 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.
- Remove from oven and let cool 10 minutes. Serve.
Notes
Nutrition
Calories: 540 kcal | Carbohydrates: 19 g | Protein: 41 g | Fat: 32 g | Saturated Fat: 9 g | Cholesterol: 158 mg | Sodium: 296 mg | Potassium: 619 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 5480 IU | Vitamin C: 8.5 mg | Calcium: 62 mg | Iron: 2.2 mg | Net Carbs: 18 g
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.