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Chicken and Rice Casserole

Chicken and Rice Casserole

  • Author: Marcus
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

This easy Chicken and Rice Casserole combines tender chicken, fluffy long-grain rice, and a colorful mix of vegetables in a comforting, one-pot dish. Enhanced with natural herbs, garlic, and a melty plant-based cheese topping, it offers a wholesome, flavorful meal perfect for family dinners or meal prep. With simple steps and customizable options, this casserole delivers satisfying homestyle flavors with minimal cleanup.

Ingredients

Protein

  • Chicken breasts or thighs, 500g (about 1 lb), cut into pieces

Grains

  • Long-grain rice, 1 cup, rinsed and soaked for 15 minutes

Vegetables

  • Diced carrots, 1/2 cup
  • Peas, 1/2 cup
  • Diced onions, 1 medium onion
  • Minced garlic, 2 cloves

Liquids and Sauces

  • Chicken broth (natural), 2 1/2 cups
  • Vegetarian Worcestershire sauce (natural), 1 tablespoon
  • Olive oil, 2 tablespoons

Cheese and Texture

  • Plant-based cheese, 1/2 cup shredded
  • Natural gelling agent, 1/4 teaspoon

Seasonings and Herbs

  • Salt, to taste
  • Black pepper, to taste
  • Mixed herbs (such as thyme, rosemary, or basil), 1 teaspoon

Instructions

  1. Prepare the chicken: Lightly season the chicken pieces with salt, pepper, and your preferred herbs. Heat olive oil in a pan over medium heat and sear the chicken pieces until golden on the outside, about 3-4 minutes per side. Remove from heat and set aside.
  2. Sauté the vegetables: In the same pan, add a bit more olive oil if needed and sauté diced onions, minced garlic, carrots, and peas until softened and fragrant, about 5-7 minutes.
  3. Combine rice and liquids: In a large bowl, mix the rinsed and soaked rice with chicken broth, vegetarian Worcestershire sauce (natural), and the natural gelling agent. Stir well to ensure the rice is fully coated and the ingredients are combined.
  4. Assemble the casserole: In a baking dish, layer the sautéed vegetables evenly on the bottom. Place the seared chicken pieces on top of the vegetables. Pour the rice and broth mixture over the chicken and vegetables. Finally, sprinkle the shredded plant-based cheese evenly over the top.
  5. Bake to perfection: Cover the baking dish with foil and bake in a preheated oven at 180°C (350°F) for 40-45 minutes. Remove the foil and continue baking for another 10 minutes, allowing the cheese to melt and the top to become bubbly and golden.
  6. Rest before serving: Remove the casserole from the oven and let it rest uncovered for 10 minutes to allow the flavors to meld and the texture to set.

Notes

  • Pre-soak the rice for 15 minutes to achieve even moisture absorption and fluffy texture.
  • Use room temperature ingredients to promote even cooking and prevent drying out.
  • Season the chicken and vegetables separately with salt and pepper for balanced flavor.
  • Try other rice varieties like brown or jasmine rice, adjusting liquid and cooking times accordingly.
  • Let the casserole rest after baking for best flavor and texture.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 420 kcal
  • Sugar: 3 g
  • Sodium: 680 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 65 mg

Keywords: chicken casserole, rice casserole, one-pot meal, chicken and rice, plant-based cheese, gluten free dinner, comforting meal

Find it online: https://tastysoulkitchen.com/chicken-and-rice-casserole/