Chicken and Rice Casserole without Canned Soups
This easy baked chicken and rice casserole without soup only has five ingredients making it an easy meal the whole family will enjoy!
Servings: 4 servings
Calories: 195kcal
Ingredients
- 1 Tablespoons extra virgin olive oil divided
- 4 4- oz. boneless skinless chicken breasts
- ½ medium red onion diced
- 1 cup long grain brown rice rinsed and drained
- 2 ½ cups chicken broth
- salt and black pepper
- 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
Serving: 1serving | Calories: 195kcal | Carbohydrates: 13g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 714mg | Fiber: 1g | Sugar: 1g
