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Oven baked chicken and brown rice casserole cooked and removed from the oven. Salt and pepper cellars at the top alongside serving plates.
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Oven Baked Chicken And Brown Rice Casserole

Oven baked chicken and brown rice casserole. This healthy, delicious and easy to make dinner serves up to 6 people. It's perfect for the whole family!
Course Dinner
Cuisine International
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings 6
Calories 440kcal
Author Neil

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion sliced
  • 200 g button mushrooms sliced
  • 2 cloves garlic crushed
  • 275 g uncooked brown rice
  • 4 boneless skinless chicken breasts, about 1 kg
  • Freshly grated salt and pepper
  • 750 ml hot chicken stock
  • 150 g frozen peas

Instructions

  • Preheat oven to 190C Fan
  • Gently heat the oil in a large frying pan. Add onion and sauté for 2 - 3 minutes until softened then add the mushrooms and garlic and sauté for a further 2 - 3 minutes until mushrooms are browned.
  • Empty the contents of the saucepan into a large oven-proof baking dish, add the rice and mix well together.
  • Place the chicken breasts on the rice and season well with the salt and pepper.
  • Pour the chicken stock all-round the dish.
  • Cover with foil and bake for 1 hour until most of the liquid is absorbed.
  • Once cooked remove from the oven, stir in the frozen peas, and replace the foil on top allowing the casserole to sit for about 5 minutes.
  • Serve each chicken breast on a bed of the rice, onion, mushroom, and pea mixture.

Nutrition

Calories: 440kcal | Carbohydrates: 46g | Protein: 41g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 359mg | Potassium: 1009mg | Fiber: 4g | Sugar: 5g | Vitamin A: 241IU | Vitamin C: 14mg | Calcium: 40mg | Iron: 2mg