Healthy Chicken and Rice Casserole

Healthy Chicken and Rice Casserole


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This rice and chicken casserole is made healthier by using brown rice and adding vegetables! The crunch from the almonds and the color from the vegetables set this casserole apart from the usual boring chicken and rice dinners!

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Time needed

20 min preparation + 25 min cooking

Serving Size / Yield

6 servings


  • 6 boneless skinless chicken breast halves
  • 1 Tbs. canola oil
  • 3/4 C. sweet red pepper, chopped
  • 3/4 C. green pepper, chopped
  • 1/2 C. onion, chopped
  • 1/2 C. mushrooms, chopped
  • 1 clove garlic, minced
  • 2 C. uncooked instant brown rice
  • 2 C. chicken broth
  • 1 1/2 C. frozen corn, thawed
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 C. slivered almonds, toasted
  • 2 Tbs. parsley, minced

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Brown the chicken in oil in a large skillet for 4 minutes on each side. Set chicken aside and keep warm. In the same skillet, saute the peppers, onion, and mushrooms until tender. Add garlic and cook for another minute. Stir in the rice, broth, corn, salt, and pepper. Bring to a boil. Transfer to a greased baking dish and top with the chicken. Cover and bake for 20 minutes at 350 degrees. Uncover and bake for an additional 5 minutes. Sprinkle with almonds and parsley.

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