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Chicken and Rice Casserole

This recipe is simple, healthy, filling, comforting and very delicious.
Course Main Course
Cuisine American
Keyword casserole, chicken, rice
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 397kcal
Author Emma Chapman

Ingredients

  • 2 chicken breasts about one pound
  • 1 cup broccoli florets chopped
  • 2 cups long grain white rice
  • 3 cups chicken stock
  • 1 cup milk
  • ¼ cup butter
  • 2 chicken bouillon cubes
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne
  • 1 teaspoon Italian seasoning
  • salt and pepper
  • 1 cup French fried onions or shredded cheddar cheese
US Customary - Metric

Instructions

  • Cube the chicken breast (if frozen, thaw first).
  • Chop up the broccoli if using.
  • Butter a rectangle casserole dish. Add the chicken, broccoli, and rice.
  • In a large pot, combine the chicken stock, milk, butter, bouillon cubes, and other seasoning. Heat over medium heat and stir until everything is well combined.
  • Place the casserole pan on a baking sheet. Pour the liquid over the rice and chicken mixture in the casserole pan. Cover with aluminum foil.
  • Bake at 350°F for 1 hour and 15 minutes. During the last 15 minutes, remove the foil and add the French fried onions or cheese to the top.

Nutrition

Serving: 1slice | Calories: 397kcal | Carbohydrates: 58g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 612mg | Potassium: 616mg | Fiber: 1g | Sugar: 5g | Vitamin A: 278IU | Vitamin C: 15mg | Calcium: 102mg | Iron: 1mg