Baked Chicken and Rice Casserole Recipe (Rice Pilaf)
Easy, quick and ready to bake in under 15-minutes makes this chicken and rice casserole a family favorite. Chicken with mushrooms, carrots and peppers baked until rice is fluffy - so delicious.
Ingredients
- 3 Tbsp unsalted butter
- 1/2 large onion, chopped
- 1 lb chicken breast, bite-size pieces
- 8 oz white mushrooms, sliced
- 1 large carrot, thin strands
- 1/2 red pepper, thin strands
- 1 ½ cup uncooked rice, rinsed
- 1 ½ cup hot water
- 1 ½ cup chicken broth
- 1 1/2 tsp salt, divided (or to taste)
- ½ tsp ground black pepper, divided (or to taste)
- 1 tsp vegeta, ( or lawry's seasoning)
Instructions
- Add butter and onion in a large skillet and sauté until tender.
- Add the chicken and season chicken with 1/2 tsp salt and 1/4 tsp pepper. Cook chicken just until cooked, carefuly not to over cook, transfer to the casserole dish.
- In the same skillet sauté the mushrooms until cooked and golden. Transfer to the casserole dish.
- Add the carrot and pepper strands into the casserole dish (uncooked).
- Add the rice, water and chicken broth. Season with 1 tsp salt, 1/4 tsp pepper and 1 tsp Vegeta, and stir to combine.
- Baked in oven at 400°F for 40-50 minutes. Mix few times during baking.
Notes
Storage: Store the leftover in the casserole dish in the fridge up to 3 days. Reheat: To reheat covered with foil in the oven, in the microwave or on the stovetop until warmed.