A baked chicken and brown rice casserole using long grain rice, chicken breasts, and coconut milk that’s baked into a delicious brown rice casserole that’s kid-friendly!
This oven-baked chicken and brown rice recipe will become a top requested dinner by your kids! Juicy chicken that has been flavored to perfection makes this casserole a family favorite.
In just 10 minutes this dinner can be prepped and in the oven. Left to bake, the kids will have time to finish up homework while us parents tackle a few more tasks on the to-do list. The wait is worth it once you take the first bite of this creamy chicken and rice casserole!
As busy parents, it can be challenging to get delicious but nutritious meals on the dinner table. Thankfully this chicken and rice casserole checks both boxes. For more simple yet nutrient-dense recipes, check out Crockpot Chicken and Rice, Veggie Mac and Cheese, Vegetarian Baked Spaghetti, Instant Pot Frozen Chicken Tenderloins, Buffalo Chicken Breast and Instant Pot Shredded Chicken Tacos.
Gather the equipment then the ingredients before following the step-by-step instructions to creating this casserole. Check out the frequently asked questions for ingredient swaps and recipe tips!
Table of Contents
Equipment
- 9 x 13 baking pan
- medium-sized mixing bowl
- stir spoon
- measuring cups
- measuring spoons
- tongs
- tin foil
Ingredients
- 1 pound chicken breasts, sliced in half
- 2 cups chicken broth
- 1 1/2 cups long-grain brown rice
- 13.5 ounce can coconut milk
- 3 tablespoons Thai red curry paste
- 2 cloves garlic, minced
- 1 small onion, diced
- 1/2 lime juiced or 1 tablespoon lime juice
- 1-2 tablespoons cilantro, chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
PRO TIP: This recipe serves up to 4 people – adjust the ingredients if feeding a larger family or group or simply add more chicken.
How To Cook Baked Chicken And Brown Rice
- Preheat the oven. Preheat the oven to 350°F.
- Mix the ingredients. In a medium-sized mixing bowl, combine chicken broth, long-grain brown rice, coconut milk, curry paste, garlic, onion, lime juice, cilantro, salt, and pepper. Pour into a 9×13 baking dish.
- Add chicken to casserole. Using tongs, add chicken to the rice mixture. Cover with foil.
- Bake. Bake covered for 1 hour – 1 hour 30 minutes or until the rice absorbs the liquids. Serve hot.
We like to cut the chicken breast in half for more even cooking and thinner sliced pieces. Learn how to cut thin sliced chicken breasts here.
Brown Rice Casserole Swaps
This recipe uses long-grain brown rice as it absorbs the liquid the best. If preferred, basmati or jasmine rice are two other options that could be substituted. We recommend steering away from short-grain or minute rice to prevent a mushy rice casserole. If using a faster cooking rice make sure to adjust your cooking time.
Frequently Asked Questions
The key to cooking brown rice in a casserole is adding enough liquid to the dish. For this recipe, the chicken broth and coconut milk soak into the rice while baking, resulting in fluffy and flavorful brown rice. Covering the dish with foil is important as well.
Yes! Boneless, skinless chicken thighs are a great flavor packed alternative. Whether using breasts or thighs, temp the chicken with a meat thermometer before serving to check if the internal temperature has reached 165°F.
Serve any veggie along with this baked casserole for a complete meal. Keep things simple with Instant Pot Broccoli or take it up a notch with Brussels Sprout Salad with Cranberries and Almonds.
More Simple Casserole Recipes
- Crockpot Green Bean Casserole (Fresh Green Beans)
- Butternut Squash Casserole
- Healthy Tater Tot Casserole Recipe
- Chili Mac Casserole
- Turkey Rice Casserole
- Chicken Tortilla Chip Casserole
- Tuna Casserole
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Baked Chicken and Brown Rice Casserole
Equipment
Ingredients
- 2 cups chicken broth ✅
- 1 1/2 cups long-grain brown rice ✅
- 13.5 ounce can coconut milk ✅
- 3 tablespoons Thai red curry paste ✅
- 2 cloves garlic, minced
- 1 small onion, diced
- 1/2 lime juiced or 1 tablespoon lime juice
- 1-2 tablespoons cilantro, chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound chicken breasts, sliced in half ✅
Instructions
- Preheat the oven. Preheat the oven to 350°F.
- Mix the ingredients. In a medium-sized mixing bowl, combine chicken broth, long-grain brown rice, coconut milk, curry paste, garlic, onion, lime juice, cilantro, salt, and pepper. Pour into a 9×13 baking dish.2 cups chicken broth, 1 1/2 cups long-grain brown rice, 13.5 ounce can coconut milk, 3 tablespoons Thai red curry paste, 2 cloves garlic, minced, 1 small onion, diced, 1/2 lime juiced or 1 tablespoon lime juice, 1-2 tablespoons cilantro, chopped, 1 teaspoon salt, 1/4 teaspoon pepper
- Add chicken to casserole. Using tongs, add chicken to the rice mixture. Cover with foil.1 pound chicken breasts, sliced in half
- ⭐️ Bake. Bake covered for 1 hour – 1 hour 30 minutes or until the rice absorbs the liquids. Serve hot.
Notes
Nutrition
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Mitch says
Really enjoyed the light coconut flavor. So good.