Chicken Rice Casserole with Veggies Recipe

3.5 3 6
Chicken Rice Casserole with Veggies Recipe
Chicken Rice Casserole with Veggies Recipe photo by Taste of Home
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Chicken Rice Casserole with Veggies Recipe

Read Reviews
3.5 3 6
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

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. Remove and keep warm. In the same skillet, saute peppers, onion, mushrooms and garlic until tender. 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 chicken juices run clear. Sprinkle with almonds and parsley. Yield: 6 servings.
Originally published as Chicken Rice Casserole in Light & Tasty December/January 2002, p27

Nutritional Facts

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

  • 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
  1. In a large skillet, brown chicken in oil for 4 minutes on each side. Remove and keep warm. In the same skillet, saute peppers, onion, mushrooms and garlic until tender. 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 chicken juices run clear. Sprinkle with almonds and parsley. Yield: 6 servings.
Originally published as Chicken Rice Casserole in Light & Tasty December/January 2002, p27

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Reviews forChicken Rice Casserole with Veggies

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pamsterhamster User ID: 2978210 130217
Reviewed Mar. 11, 2014

"easy & good for you."

MY REVIEW
cwbuff2 User ID: 5946195 130213
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 User ID: 2018472 83098
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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