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Chicken Rice Casserole with Veggies Recipe

Chicken Rice Casserole with Veggies Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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 Facts

1 each: 351 calories, 8g fat (1g saturated fat), 66mg cholesterol, 493mg sodium, 37g carbohydrate (0g sugars, 4g fiber), 33g protein Diabetic Exchanges:2 starch, 3 lean meat, 1 vegetable

Reviews for Chicken Rice Casserole with Veggies

Sort By :
MY REVIEW
pamsterhamster
Reviewed Mar. 11, 2014

"Easy & good for you."

MY REVIEW
cwbuff2
Reviewed Feb. 16, 2013

"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!"

MY REVIEW
grandma_ade3
Reviewed Apr. 30, 2012

"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."

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Wine Pairings

Full-Bodied White Wine

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