This easy baked chicken and rice casserole made without canned soup only has five ingredients making it an easy meal the whole family will enjoy!
When a recipe has ingredients you can count on one hand and is something healthy the whole family enjoys, you know you've got a winner.
Winner, winner, chicken dinner!
Chicken and Rice Casserole
I've made a very similar casserole that uses cream of mushroom soup. While it is, admittedly, delicious, it's also much higher in sodium than this version of baked chicken and rice casserole.
Even better, this calls for just a few ingredients I always have on hand. Ten minutes of prep and I can move on to other things while this baby bakes.
Give it a try, I think you'll agree it's just as good!
Ingredients
- extra virgin olive oil
- boneless, skinless chicken breasts - you can also use boneless chicken thighs
- red onion, diced - though any kind of onion will do
- long-grain brown rice - white rice may be used. You'll need to reduce the cooking time.
- chicken broth - you can use store bought chicken stock or homemade bone broth
- salt and black pepper
Tips
Rinse your rice in cold water before cooking. It helps to remove starch and allows the rice to cook up fluffier.
Other Five Ingredient Recipes You'll Love
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Chicken and Rice Casserole
This easy baked chicken and rice casserole without soup only has five ingredients making it an easy meal the whole family will enjoy!
Ingredients
- 1 tablespoon extra virgin olive oil, divided
- 4 4- oz. boneless skinless chicken breasts
- ½ medium red onion, diced
- 1 cup white rice, rinsed and drained
- 2 ½ cups chicken broth
- salt and black peppe r
- fresh parsley, for garnish
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish. Set aside.
- Heat the olive oil in a large frying pan over medium heat. Add chicken breasts and season with salt and black pepper.Cook until golden brown, approximately 3-4 minutes per side. They will not be cooked through yet.
- Add onion and rice to the prepared baking dish. Season with salt and black pepper 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 30 minutes. Uncover. There will still be a good amount of liquid when when you pull the foil off.
- 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.
Garnish with fresh parsley
Notes
This recipe is gluten free. Make sure the broth you use is labeled as such. You can also make your own chicken broth from rotisserie chicken.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Calories: 195Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 36mgSodium: 714mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 14g
Shared on Meal Plan Monday
Luna Regina
This looks refreshingly simple! I'd add some carrots and broccoli, maybe peas, to mine juts for that extra color.
Melissa
Does the bake time change if I use brown rice?
David
I used a single boneless, skinless, chicken thigh trimmed to bite size pieces seared and tossed into the pan with the uncooked washed rice. Then sauteed some onion, red bell pepper, and mushrooms, deglazed with chicken broth and a tablespoon of onion soup mix. Poured on top, sealed with foil, and baked 30 min at 350, opened and baked 15 min until rice is done. It was MAGNIFICENT and PERFECT for one person! I have a new fresh chicken & rice recipe!!! THANK YOU!!!