CHEESY BROWN RICE, BROCCOLI AND CHICKEN CASSEROLE
Make a satisfying casserole out of good-for-you ingredients like broccoli and brown rice. Hint: the leftovers are just as good!
Provided by Cindy Rahe
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 Serving
BROWN RICE & CHICKEN BAKE
How do you make a chicken-and-rice bake exciting? We did it by using brown rice and chicken thighs for a change. Then we added bacon and melty cheese.
Provided by My Food and Family
Categories Chicken Casseroles
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
- Add chicken to reserved drippings; cook 3 min. on each side or until evenly browned. Remove from skillet; set aside. Add carrots and rice to skillet; cook and stir 3 min., adding garlic for the last minute. Stir in broth and dressing; bring to boil. Spoon into 2-qt. casserole sprayed with cooking spray; top with chicken. Cover.
- Bake 1 hour or until chicken is done (165ºF) and rice is tender. Remove from oven; top with cheese, bacon and onions. Cover; let stand 5 min. or until cheese is melted.
Nutrition Facts : Calories 440, Fat 25 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 110 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
BAKED ORANGE CHICKEN AND BROWN RICE
This high-protein, whole-grain dish is easy to throw together. We love using chicken thighs, because they're budget friendly and stay moist while baking with the rice.
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
- Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
- Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
- Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
- Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.
EARLONNE'S CHICKEN AND BROWN RICE
Layered with savory, satisfying flavors, this one-pan recipe was inspired by a dish Earlonne Woods regularly prepared for himself while incarcerated at San Quentin State Prison. Mr. Woods, a co-host of the popular Ear Hustle podcast, generally relied on kitchen connections to secure a raw chicken hindquarter. He'd boil it in a hot pot with whatever seasonings he had available, then use the resulting broth to rehydrate some instant brown rice. Offered as a cooking lesson to Mr. Woods, who is now an amateur home cook, this version instead relies on chicken legs browned in butter, a vibrant mix of spices and aromatics, and rich, homemade broth to pack in flavor. And just as the dish did when Mr. Woods served it, it may prompt your diner to compliment the meal: "You put your foot in it!"
Provided by Samin Nosrat
Categories dinner, grains and rice, poultry, main course
Time 2h45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Season the chicken generously with salt and pepper and leave it out at room temperature for at least 30 minutes or up to 1 hour. At the same time, add the brown rice to a bowl, cover with water and set aside to soak for at least 30 minutes or up to 1 hour.
- Adjust oven rack position to lower third and heat to 375 degrees.
- Make the spice mix: Add garlic powder, onion powder, coriander, paprika, cayenne, 1 tablespoon salt and 1 tablespoon pepper to a small jar or other lidded container and whisk to combine. Cover spice mix and set aside.
- Set a large (10- or 12-inch) cast-iron or other oven-safe skillet (preferably with a lid) over medium-high heat. Add 2 tablespoons butter and allow to melt. Working in batches if necessary to avoid crowding, carefully lay chicken legs in pan in a single layer, skin-side down, and cook until golden-brown, 4 to 6 minutes, then remove from pan and set aside on a plate, skin-side up. Meanwhile, drain the brown rice in a fine-mesh strainer, shaking to remove excess water; set aside.
- Add onions and celery to pan along with a generous pinch of salt. Reduce heat to medium and cook until vegetables are tender and lightly golden, 12 to 14 minutes.
- Return heat to medium-high, add remaining 2 tablespoons butter and allow to melt, then add rice and 4 teaspoons prepared spice mix. Toast rice until golden, about 90 seconds, then add stock and bay leaves.
- Bring to a boil, then taste and adjust for salt - the stock should be a little saltier than you are comfortable with. Turn off flame, nestle chicken legs into the pan, skin-side up, and cover with a lid or foil. (If using foil, take care to create a tight seal to prevent steam from escaping.) Place onto prepared rack in the oven.
- Check the pan after 15 minutes to make sure the liquid is at a steady simmer and adjust oven temperature as needed. Cook until rice absorbs the liquid and is tender and chicken is falling off the bone, about 80 to 90 minutes.
- Increase oven temperature to 450 degrees and remove lid or foil from pan. Adjust rack position to upper third of oven, and place pan on rack. Cook for 8 to 10 minutes until chicken skin is deep golden brown. Remove from oven, and allow to cool for 5 minutes before serving.
- In the meantime, prepare sauce: In a medium bowl, combine sour cream or yogurt, cilantro, jalapeño, garlic and 1/2 teaspoon salt. Stir, taste and adjust seasoning for salt. Serve with chicken and rice; garnish with cilantro.
- Cover and refrigerate leftover chicken, rice and sauce for up to 5 days. Cover and store remaining spice mix in a cool, dry place for up to 3 months.
BROWN RICE AND CHICKEN
Love brown rice with the baked chicken pieces. Make ahead a pop into the oven for a quick supper.This is a favorite from the USA Rice Council.
Provided by Aroostook
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Spray 3 quart baking dish with vegetable spray.
- Combine ingredients.
- Place in dish.
- Bake for 15-20 minutes.
CHICKEN & BROWN RICE CASSEROLE
This one is a bit healthier and there is no cream soup in it. You can add or remove vegetables and it will still be good.
Provided by Bobbiann
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
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.
More about "brown rice chicken bake recipes"
20 IRRESISTIBLE CHICKEN AND BROWN RICE RECIPES TO TRY …
From happymuncher.com
Cuisine AmericanTotal Time 20 minsCategory Main CourseCalories 611 per serving
THE "I LOVE MY INSTANT POT®" COOKING FOR ONE RECIPE …
From amazon.com
Reviews 676Format PaperbackAuthor Lisa Childs
HEALTHY CHICKEN AND BROWN RICE CASSEROLE RECIPES
From yummly.com
ONE DISH CHICKEN & RICE BAKE | CAMPBELL'S® RECIPES
From campbells.com
EASY BAKED CHICKEN AND BROWN RICE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
4.2/5 (20)Calories 251 per servingServings 6
BAKED CHICKEN AND RICE CASSEROLE - EASY ONE DISH RECIPE
From kristineskitchenblog.com
BAKED CHICKEN AND BROWN RICE RECIPE • CIAO FLORENTINA
From ciaoflorentina.com
BAKED CHICKEN WITH HIBISCUS BARBECUE SAUCE RECIPE
From cooking.nytimes.com
THE PERFECT OVEN BAKED CHICKEN AND RICE - DINNER, THEN DESSERT
From dinnerthendessert.com
50+ BEST BONELESS CHICKEN THIGH RECIPES
From allrecipes.com
10 BEST BAKED CHICKEN BREAST AND BROWN RICE RECIPES
From yummly.com
CHICKEN BROWN RICE DISHES - RECIPES - COOKS.COM
From cooks.com
HEALTHY CHICKEN AND BROWN RICE CASSEROLE - YUMMY ADDICTION
From yummyaddiction.com
23 BEST BROWN RICE RECIPES - EASY IDEAS TO MAKE WITH BROWN RICE
From delish.com
BANG BANG CHICKEN RECIPE | THE RECIPE CRITIC
From therecipecritic.com
WEEKNIGHT SESAME TERIYAKI CHICKEN WITH GINGER RICE. | RECIPE
From pinterest.com
OVEN BAKED CHICKEN AND BROWN RICE CASSEROLE - NEILS HEALTHY MEALS
From neilshealthymeals.com
BAKED CHICKEN AND BROWN RICE CASSEROLE - CREATE KIDS CLUB
From createkidsclub.com
OVEN BAKED CHICKEN AND RICE - CAFE DELITES
From cafedelites.com
RECIPE: ONE-POT CHICKEN AND BROWN RICE CASSEROLE
From health.clevelandclinic.org
CHICKEN AND RICE CASSEROLE {ONE PAN!} - DINNER, THEN DESSERT
From dinnerthendessert.com
RECIPE: CHICKEN, BROCCOLI AND BROWN RICE CASSEROLE - KITCHN
From thekitchn.com
OVEN BAKED CHICKEN AND RICE | RECIPETIN EATS
From recipetineats.com
30 MINUTE KOREAN BEEF AND AVOCADO RICE ROLLS. - HALF BAKED HARVEST
From halfbakedharvest.com
You'll also love
Related Search