Serves 8
105 min
Chicken and Rice Casserole
Recipe GLPR8ce84bfebc739c
A comforting one-dish meal featuring tender chicken and fluffy brown rice baked in a savory, creamy sauce. Boneless skinless chicken breasts are layered over seasoned rice and broth, then baked until everything is cooked through and lightly browned on top. Perfect for family dinners and easy to prepare ahead.
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Ingredients
1½ cups uncooked brown rice, rinsed
2½ cups chicken broth
¾ cup all-purpose flour
1½ cups whole milk, divided
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried parsley
2 tablespoons smoked hickory southwestern seasoning mix
1 pound boneless, skinless chicken breasts
1 cup water
2 tablespoons butter, for greasing the dish
Directions
Combine chicken broth and ½ cup milk in a large saucepan over medium heat. Bring to a gentle boil. In a small bowl, whisk together flour, onion powder, garlic powder, salt, black pepper, and dried parsley until well combined. Slowly whisk this mixture into the remaining 1 cup of milk until smooth and lump-free.
Slowly pour the flour and milk mixture into the simmering broth, whisking constantly. Continue to cook over low heat, whisking frequently, for 5 to 10 minutes until the sauce is smooth, thick, and coats the back of a spoon. Remove from heat and set aside.
Preheat oven to 375°F. Generously butter a 9-inch square baking dish. In a large bowl, combine the rinsed brown rice, the prepared sauce, 1 tablespoon of the southwestern seasoning mix, and water. Mix well. Pour the rice mixture into the prepared baking dish.
Arrange chicken breasts in a single layer over the rice mixture. Sprinkle the remaining 1 tablespoon of southwestern seasoning evenly over the chicken. Cover the dish tightly with foil.
Bake covered for 45 minutes. Remove the foil and bake for an additional 30 to 45 minutes, until the rice is tender, the chicken is cooked through to an internal temperature of 165°F, and the top is lightly browned.
Remove the casserole from the oven and allow it to cool for 15 minutes. Shred the cooked chicken into small pieces using two forks and stir it back into the rice mixture until well combined. Serve warm, topped with sour cream or shredded cheese if desired.
