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.
Serve this alongside some Instant Pot green beans and you're set. 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. Use the rice in your pantry to make some dirty sausage with rice!
- chicken broth - you can use store bought chicken stock or homemade bone broth
- salt and black pepper
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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
When you make this chicken rice casserole recipe, leave a review or comment below. I'd love to hear from you!
Chicken and Rice Casserole
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
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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
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Shared on Meal Plan Monday
David says
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!!!
Melissa says
Does the bake time change if I use brown rice?
Joyce says
This was an incredible flop. 3 cups of boullion to 1 cup of rice. I didn't get rice, I got soup.
Not sure what kind of rice you used, but the long grain and wild rice I used, well. I thin it needed at least another cup or 2 of rice. What a waste of ingredients
Luna Regina says
This looks refreshingly simple! I'd add some carrots and broccoli, maybe peas, to mine juts for that extra color.