Best Chicken Brown Rice Casserole Recipes

CHEESY BROWN RICE, BROCCOLI AND CHICKEN CASSEROLE

Steps:

• Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
• Microwave frozen broccoli on microwavable plate uncovered on High 4 minutes; set aside.
• In 10-inch skillet, heat a few teaspoons of the olive oil over medium-high heat until hot. Add chicken, salt, pepper and red pepper flakes. Cook until golden on outsides and no longer pink in center. Remove chicken to plate. Add onion to the still-hot pan; season with salt, and cook until onion begins to soften and become translucent. Add garlic; cook 60 seconds. Add 2 tablespoons of the olive oil, followed by flour, and stir to make a roux. Cook the roux 1 to 2 minutes or until lightly golden. Gradually beat in the chicken broth with whisk, followed by the milk, and simmer until slightly thickened into a gravy.
• Either in the skillet (if large enough), or a large mixing bowl, mix the chicken, gravy, broccoli, brown rice, and half of the cheese. Pour mixture into baking dish. In small bowl, mix bread crumbs and melted butter; add remaining cheese, and spread the mixture on top of casserole.
• Bake about 20 minutes or until top is crisp and golden and casserole is bubbling around edges. Let sit a few minutes before serving.

CHICKEN, VEGETABLE AND BROWN RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• In a 9x13" or larger casserole dish stir together rice, soup, water, 2 tablespoons of dill weed, 1 teaspoon of paprika, salt and pepper to taste, celery, onion, and carrots.
• make sure rice is covered by liquid.
• Skin chicken pieces and place meat side up on top of rice and vegetable mixture, leaving about 1" between pieces.
• Cover casserole dish tightly with aluminum foil and bake for 1 hour.
• After 1 hour, remove casserole from oven and check chicken for doneness by piercing thickest pieces and looking for clear juices.
• If juices are pink or unclear put casserole back in oven and bake until juices run clear.
• Meanwhile in a medium saucepan melt butter or margarine over low heat.
• Remove pan from heat and add in the crushed crackers, remaining 2 tablespoons of dill, and remaining 2 teaspoons of paprika.
• Stir well until butter is absorbed and mixture is moist.
• Remove casserole from oven and discard aluminum foil.
• Spoon cracker mixture over chicken pieces only and spread.
• Place casserole back in oven and bake 10-15 minutes more or until cracker mixture is firm but not dry.
• Remove casserole from oven and let stand 10 minutes or until liquid is absorbed into the rice.

CHICKEN & BROWN RICE CASSEROLE

Steps:

• In casserole dish, mix together all ingredients except chicken.
• Place chicken on top.
• Cover and bake at 350º-400º for 1 hour 15 minutes or until rice and chicken are cooked.

CREAMY CHICKEN, BROCCOLI AND BROWN RICE CASSEROLE

Steps:

• Spray a 9x13" baking dish with cooking spray and set aside.
• Bring broth to a boil in a medium pot. Once boiling, add rice. Reduce heat to medium-low and simmer, covered, for 45 minutes. Meanwhile, cook broccoli according to package directions and set aside.
• In a medium pan, heat one teaspoons olive oil over medium heat. Add onion and garlic and sauté under tender, about 5-6 minutes. Remove from pan and set aside.
• In the same pan, add remaining teaspoons of olive oil and cook diced chicken breast over medium-high heat until cooked through. Season with ½ teaspoons of salt. Remove from pan and set aside with onion mixture.
• To make the cheese sauce, whisk together ½ cup of milk and flour. Add to pan along with the other 1½ cups of milk. Whisk for about 5 minutes over medium heat, or until sauce has thickened. Remove from hear and add yogurt, 1 cup of cheese, remaining 1/2 teaspoons of salt and pepper to taste.
• Pre-heat broiler. In a large bowl, stir together rice, broccoli, onion mixture, chicken and cheese sauce. Pour mixture in the greased baking dish. Top with remaining ½ cup of cheese and broil casserole until cheese is melted.

CURRIED CHICKEN AND BROWN RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf. Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish.
• Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.

BROWN RICE AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium casserole dish.
• In a large bowl, mix the soup, milk, water, chicken, rice, green beans, Cheddar cheese, onion, and garlic. Season with parsley, basil, dill, salt, and pepper. Transfer to the prepared casserole dish.
• Bake 1 1/2 hours in the preheated oven, until rice is tender. If water is absorbed too quickly, add more as needed.

ZUCCHINI, CHICKEN AND BROWN RICE CASSEROLE

Steps:

• Add salt and pepper to chicken thighs and cook until browned for about 10-15 minutes.
• Add pre-cooked, instant brown rice and chicken broth, (or bouillon cubes already dissolved in the water), and chopped garlic.
• Cover and let it simmer in low heat, until rice has absorbed the chicken broth liquid.
• Add zucchini slices (or chunks), corn kernels if you like, and jarred salsa.
• Continue simmering a few more minutes until flavors blend and zucchini is cooked, crispy tender but not over cooked.
• UPDATE NOTE: Thanks to Tinkerbell and CJAY for your suggestions about the brown rice cooking time. I made this recipe using "Success" instant, pre-cooked brown rice according with the package directions for microwave cooking this time, and this dish was done faster and easier than with the regular brown rice taking longer to absorb the liquid. I also added 1 chopped garlic clove to add flavor and it was very good.
• Thanks for your reviews, photos and suggestions.

CHICKEN, MUSHROOM, AND BROWN RICE SLOW COOKER CASSEROLE

Steps:

• Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside.
• Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours. Yields 1 chicken thigh and about 2/3 cup rice-vegetable mixture per serving.

CHICKEN, MUSHROOM, AND BROWN RICE SLOW COOKER CASSEROLE RECIPE - (4/5)

Steps:

• Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside. Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours. Yields 1 chicken thigh and about 2/3 cup rice-vegetable mixture per serving. 7 Points

GLUTEN FREE CHICKEN, BROCCOLI AND BROWN RICE CASSEROLE RECIPE

Steps:

• 1. Combine chicken, broccoli and rice in an ovenproof casserole dish. Toss to mix.
• 2. To make the roux: melt the butter in a medium size saucepan. Add the cornstarch and blend thoroughly. While blending, add the milk and seasonings. Continue stirring until a cream soup consistency is reached. At this point, you may add the cheese(s). Since the cheese will thicken the sauce, you may have to add more milk.
• 3. Pour the sauce over the chicken/broccoli/rice mixture. Top with gluten free bread crumbs.
• 4. Bake in pre-heated 350 F oven, uncovered, for 20-30 minutes (depending upon your oven). Remove from oven and serve.

CHICKEN, BROCCOLI AND BROWN RICE CASSEROLE

Steps:

• Cook rice. Heat 12 inch cast iron skillet over med heat. Add oil and then onion, mushrooms, chicken, and sprinkle with 1/4 tsp salt and pepper. Saute about 6 minutes.
• Steam broccoli.
• Combine milk and flour til smooth and stir into skillet. Cook 2 minutes until bubbly and thick.
• Stir in 1/2 tso salt, rice, broccoli and sprinkle cheese on top. Broil til melted.

CHICKEN, MUSHROOM AND BROWN RICE SLOW COOKER CASSEROLE RECIPE - (4/5)

Steps:

• 1. Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside. 2. Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours.

CHICKEN CASSEROLE W/ PORK SAUSAGE & BROWN & WILD RICE

Steps:

• Cook bone-in chicken breasts in a large pot with desired seasonings (celery leaves, bay leaf, salt and pepper). Remove and let cool, reserving 1/2 cup chicken stock and debone chicken.
• Cook rice according to package (Ready rice takes 90 seconds in the microwave).
• Meanwhile, in a skillet cook sausage until brown, break into bits, and pour off fat.
• Stir in mushroom soup, mushrooms, Worcestershire sauce, reserved chicken stock, chicken and rice.
• Put into a greased baking dish and cover with buttered crumbs. Bake at 375 degrees Fahrenheit for 30 minutes.
• Can be made a day ahead or frozen.

CHICKEN AND BROWN RICE CASSEROLE

Steps:

• Coat a large nonstick skillet with nonstick cooking spray over medium heat. Add carrots, leeks, and garlic; cook 6 minutes or until tender.
• Place milk and flour in a screw-top jar; shake until combined. Add milk mixture and chicken broth to skillet; cook and stir until slightly thickened and bubbly.
• Whisk in the cream cheese until melted. Stir in lemon juice and lemon peel. Season to taste with salt and pepper.
• Spoon the cooked rice into a 2-qt. baking dish; break up any clumps. Pour cream cheese mixture over rice. Pull the meat into large chunks and arrange over rice mixture, gently pressing pieces in.
• In a small bowl, melt butter in microwave for about 30 seconds. Add panko and stir to coat. Sprinkle over casserole.
• Bake in a preheated 375-degree oven for about 18 minutes, or until golden brown. Sprinkle with fresh parsley and lemon peel.
• NOTE: This recipe can be make in a healthier version by using non-fat milk, reduced-sodium chicken broth, and reduced-fat cream cheese. Can also use a whole roasted chicken, skin removed.