Baked Chicken & Rice Casserole
This comforting one-dish wonder combines tender chicken breasts with perfectly seasoned rice in a savory broth base. With minimal prep and maximum flavor, it's the ultimate weeknight dinner that transforms simple pantry staples into a satisfying family meal everyone will love.
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Servings: 6
Calories: 385kcal
Equipment
Ingredients
- 1 14 ounce can chicken broth
- 1 14 1/2 ounce can stewed tomatoes
- 1/4 cup fresh parsley
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 1/4 cups uncooked white rice
- 6 boneless skinless chicken breast halves
- 1/2 teaspoon garlic powder
- Paprika for sprinkling
Instructions
- Heat oven to 375°F.
- In a 3-quart baking dish, mix chicken broth, stewed tomatoes, parsley, lemon juice, salt, pepper, and uncooked rice.
- Cover the dish and bake for 20 minutes.
- Remove from oven and place chicken breast halves on top of the rice mixture.
- Season chicken with garlic powder and sprinkle with paprika.
- Return to oven and bake uncovered for an additional 30 minutes until chicken is cooked through and rice is tender.
Notes
Confirm chicken reaches internal temperature of 165°F for food safety
Can substitute brown rice but increase cooking time by 15-20 minutes and add extra broth if needed
Make-ahead tip: Assemble the rice mixture up to 24 hours in advance, then add chicken and bake when ready
Frozen chicken breasts can be used but increase cooking time by 10-15 minutes
Add vegetables like bell peppers, onions, or green beans for extra nutrition
Leftovers keep in refrigerator for 3-4 days and reheat well in microwave or oven
Nutrition
Calories: 385kcal | Carbohydrates: 42g | Protein: 35g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 650mg | Potassium: 580mg | Fiber: 2g | Sugar: 6g