Baked Chicken and Brown Rice Casserole
A creamy chicken and rice casserole using brown rice, chicken breasts, and coconut milk that's baked into a delicious brown rice casserole that's kid-friendly!
Servings: 4 people
Calories: 459kcal
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
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 9x13 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.
Nutrition
Calories: 459kcal | Carbohydrates: 26g | Protein: 29g | Fat: 28g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1162mg | Potassium: 831mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1816IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 3mg