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Baked Chicken & Rice Casserole is perfect for busy fall nights. This simple recipe calls for only 5 ingredients and is naturally gluten-free!
Need a tasty and filling meal that won’t require tons of time or work in the kitchen on a busy night? This Baked Chicken & Rice Casserole is just the ticket! It only calls for 5 ingredients that you may already have on hand in the freezer, or that can be quickly purchased at your nearby grocery store. This chicken casserole recipe should be naturally gluten-free, but if in doubt just check your labels. Here’s how to make it.
Baked Chicken And Rice Casserole
Prep time: 10 minutes
Cook time: Approximately 1 hour
- 2 tbsp extra virgin olive oil, divided in half
- 4x 4 oz boneless, skinless chicken breasts
- ½ medium red onion, diced
- 1 cup long-grain brown rice, rinsed and drained
- 3 cups chicken broth
- sea salt and black pepper, to taste
Preheat the oven to 350° f.
Grease a 9×13-inch baking dish with 1 tablespoon olive oil and set aside.
Heat the remaining olive oil in a large frying pan over medium heat.
Add the chicken breasts to the pan and season with salt and black pepper, if desired.
Cook until golden brown, approximately 3-4 minutes per side.
Add the onion and rice to the prepared baking dish. Season with salt and black pepper, if desired, and stir to combine.
Pour the chicken broth over the rice and arrange the seared breasts on top of the rice mixture.
Tightly cover the baking dish with aluminum foil and bake for 40 minutes.
Uncover and bake for another 15-20 minutes or until the rice is cooked through.
Remove the baking dish from the oven and let cool for 5 minutes before fluffing the rice with a fork.
Serve immediately and enjoy!