Chicken and Rice Casserole Recipe

Name: Chicken and Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 cup onion, chopped; 8 ounces bone-in chicken breasts, skinned; ½ teaspoon black pepper, divided; 14 ounces fat-free reduced-sodium chicken broth; 1 tablespoon butter; 8 ounces zucchini, halved lengthwise and thinly sliced; 8 ounces yellow squash, halved lengthwise and thinly sliced; 2 cups cooked long-grain rice; 1 teaspoon fresh rosemary, minced; 1 ½ tablespoons all-purpose flour; 1 ½ cups 2% low-fat milk; 2 ounces pecorino romano cheese, grated and divided (about 1/2 cup); ¼ teaspoon salt

Servings: persons

cooking spray
1 cup onion, chopped
8 ounces bone-in chicken breasts, skinned
½ teaspoon black pepper, divided
14 ounces fat-free reduced-sodium chicken broth
1 tablespoon butter
8 ounces zucchini, halved lengthwise and thinly sliced
8 ounces yellow squash, halved lengthwise and thinly sliced
2 cups cooked long-grain rice
1 teaspoon fresh rosemary, minced
1 ½ tablespoons all-purpose flour
1 ½ cups 2% low-fat milk
2 ounces pecorino romano cheese, grated and divided (about 1/2 cup)
¼ teaspoon salt

1
Preheat oven to 350F.
2
Heat a large saucepan over medium high heat.
3
Lightly coat pan with cooking spray.
4
Add onion to pan; saute 5 minutes, stirring occasionally.
5
Sprinkle the chicken with 1/4 teaspoon pepper; add chicken, meaty side down, to pan.
6
Cook 6 minutes or until browned; turn chicken over.
7
Add broth to pan.
8
Reduce heat, cover, and simmer 15 minutes or until chicken is done.
9
Remove chicken from pan, reserving broth in pan.
10
Let chicken stand 10 minutes.
11
Remove chicken from bones; shred.
12
Discard bones.
13
Place chicken in a large bowl.
14
Bring broth to a boil; cook, uncovered, until reduced to 1/2 cup (about 10 minutes).
15
Add broth mixture to chicken.
16
Melt butter in pan over medium-high heat.
17
Add squashes to pan; saute 3 minutes or until lightly browned, stirring frequently.
18
Add squash mixture, rice, and minced rosemary to chicken mixture; toss gently to combine.
19
Place flour in a medium saucepan over medium heat.
20
Gradually add milk, stirring with a whisk until smooth; bring to a boil.
21
Cook 1 minute or until thick, stirring constantly.
22
Remove from heat; let stand 30 seconds.
23
Add 1/4 cup cheese; stir with a whisk until smooth.
24
Add remaining 1/4 teaspoon pepper, milk mixture, and salt to chicken mixture; stir to combine.
25
Spoon mixture into a broiler-safe 8 inch square ceramic baking dish coated with cooking spray.
26
Sprinkle remaining 1/4 cup cheese over rice mixture; bake at 350 for 20 minutes or until thoroughly heated.
27
Remove casserole from oven.
28
Preheat broiler.
29
Broil 5 minutes or until golden.

784

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: cooking spray, 1 cup onion, chopped, 8 ounces bone-in chicken breasts, skinned, ½ teaspoon black pepper, divided, and more.

Yes, Chicken and Rice Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Rice Casserole

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