Chicken Brown Rice Casserole Recipes

Steps:

• Preheat the oven to 400 degrees F. Put the flour and broth into a large saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. Remove the saucepan from the heat and whisk in 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add the Cheddar and whisk until melted. Add the broccoli florets and stir to coat.
• Spray a 3-quart flameproof casserole dish with cooking spray. Toss the brown rice and chicken in a large bowl. Pour the broccoli-cheese sauce on top and mix well. Spread the mixture in the casserole dish and top with the Parmesan. Cover with foil and bake until bubbling and hot, about 25 minutes. Remove the foil and broil until the top is nicely browned, 2 to 5 minutes Serve hot.
• Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover in foil and reheat at 350 degrees F until hot, 35 to 45 minutes.

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.

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
• Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
• Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

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.

Steps:

• Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in flour and thyme and cook for 1 minute.
• Gradually stir in broth and milk, stirring until thick and smooth.
• Stir in chicken and add salt and pepper; set aside.
• Grease a 1 1/2 quart shallow baking dish.
• Spread rice in prepared baking dish, sprinkle with the peas and then pour creamed chicken mixture over.
• Dot with remaining tablespoon of butter and sprinkle with bread crumbs and cheese which you mix together.
• Bake at 400° until hot and bubbly, about 20 to 25 minutes.

Steps:

• Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
• In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
• Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

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.

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.