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Chicken Rice Casserole Recipe

Chicken Rice Casserole Recipe photo by Taste of Home

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Corn and red pepper bring color to this nicely seasoned chicken and rice bake. The crunch from toasted almonds sprinkled on top also sets it apart from classic versions of this casserole. —Mary Louise Chubb of Perkasie, Pennsylvania

This recipe is:

Healthy

Diabetic Friendly

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Chicken Rice Casserole Recipe

Prep: 20 min. Bake: 25 min.

Yield: 6 Servings

20 25 45

Ingredients

6 boneless skinless chicken breast halves (1-1/2 pounds)
1 tablespoon canola oil
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 cups uncooked instant brown rice
2 cups chicken broth
1-1/2 cups frozen corn, thawed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted
2 tablespoons minced parsley

Directions

In a large skillet, brown chicken in oil for 4 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm. In the same skillet, saute the peppers, onion and mushrooms until tender. Add garlic; cook 1 minute longer. Stir in the rice, broth, corn, salt and pepper; bring to a boil.
Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Top with chicken. Cover and bake at 350° for 20 minutes. Uncover; bake 5 minutes longer or until heated through. Sprinkle with almonds and parsley. Yield: 6 servings.

Nutritional Analysis: One serving (1 each) equals 351 calories, 8 g fat (1 g saturated fat), 66 mg cholesterol, 493 mg sodium, 37 g carbohydrate, 4 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

Originally published as Chicken Rice Casserole in Light & Tasty December/January 2002, p27

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken Rice Casserole

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Reviewed on Feb. 16, 2013 by cwbuff2

I liked this casserole since it doesn't use a goopy canned soup. However, when I make it again I'm going to saute the onion, mushrooms and garlic first, remove from the heat and then add the chopped peppers - sauteeing peppers makes them mushy, especially after being baked further. Also, instead of using regular chicken broth I will try using chicken base or bouillon granules to give it a more robust flavor. I'm glad I made the effort to include the toasted almonds - they really make the casserole!

Reviewed on Apr. 30, 2012 by grandma_ade3

It was very easy & quick to make. I used frozen green & red peppers, & left over chicken. The chicken I placed on top of the mixture. Added the toasted almonds & parsley & in the oven it went. It did a little longer in the oven as the rice didn't get done in 20 min.