Name

Email

healthy food recipes in facebook

Healthy Chicken and Rice Casserole Recipes (Bake)



healthy chicken and rice casseroleA one-dish meal cooked in oven, chicken and rice casserole has been introduced since the early of 18th century. In a traditional chicken and rice casserole recipe, rice was pounded and pressed and then filled with mixture of meat especially chicken. Nowadays, there are more and more variations to the original chicken and rice casserole recipe; some are healthier inventions that taste good too.

How to cook healthy chicken and rice casserole?

Here we have the healthier version of several popular chicken and rice casserole recipes for you and your family to enjoy with.

  1. Cheesy chicken, broccoli and rice casserole
  2. Baked chicken and wild rice casserole
  3. Baked chicken and rice casserole with cream of mushroom soup
  4. Baked Chicken and rice casserole with cream of chicken soup

Easy Healthy Recipe #1: Cheesy Chicken, Broccoli and Rice Casserole

Ingredients:

  • Whole grain rice – 2 cups, cooked
  • Chicken breast – 2 cups, cooked and diced
  • Chopped fresh broccoli – 2 cups, cooked
  • Low-sodium cream of mushroom soup – 1 (10oz) can
  • Shredded cheddar cheese – 1 cup
  • Low-fat milk – 1 1/4 cup
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 350°F.
  2. In a bowl, combine chicken, cream of mushroom soup and cheese. Season with salt and pepper to taste.
  3. Add in cooked chicken and broccoli. Mix thoroughly.
  4. Transfer the mixture to casserole dish and bake at 350°F for 20-30 minutes, until bubbly and golden brown.

<< Back to top  |  More Recipes >>


Easy Healthy Recipe #2: Baked Chicken and Wild Rice Casserole

Ingredients:

  • Boneless, skinless chicken breasts - 1 pound, trimmed and cooked
  • Long grain and wild rice - 1 package (6 ounces)
  • Chopped onion - 1/3 cup
  • Chopped almonds - 3 tablespoons
  • Dried parsley flakes - 2 tablespoons
  • Butter - 1/4 cup, cubed
  • All-purpose flour - 1/3 cup
  • Low fat milk - 2 cups
  • Chicken broth - 1 1/2 cups
  • Salt and pepper to taste

Directions:

  1. Cook rice according to package instructions.
  2. Preheat oven to 350°F.
  3. Meanwhile, melt butter over medium heat in a skillet. Add in onion, parsley and almonds. Cook and stir for about 5 minutes until onion softened and almonds browned.
  4. In a large bowl, mix together flour, milk and chicken broth. Seasons the mixture with salt and pepper to taste, then stir until smooth.
  5. Add the cooked vegetables, chicken and rice into the liquid. Mix thoroughly.
  6. Pour the mixture to a greased baking sheet and bake, uncovered, at 350°F for 30 – 40 minutes, until bubbly and golden brown.

<< Back to top  |  More Recipes >>


Easy Healthy Recipe #3: Baked Chicken and Rice Casserole with Cream of Mushroom Soup

Ingredients:

  • Boneless, skinless chicken breasts – 6, cubed
  • Uncooked rice - 1/2 cup
  • Fat-free cream of mushroom soup - 1 can
  • Sliced mushrooms, drained - 1 can
  • Low fat, low calorie sour cream - 1 cup
  • Dry white wine - 1/2 cup
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 350°F.
  2. Lightly spray a casserole dish with non-stick cooking spray.
  3. In a bowl, mix together cream of mushroom soup, sliced mushrooms, sour cream, and dry white wine. Season the mixture with salt and pepper to taste. Stir thoroughly until well combined.
  4. Spread rice into the casserole dish, and then cover with chicken breasts. Pour the liquid mixture over them.
  5. Cover dish with aluminum foil and bake at 350°F for about 1 hour, until rice cooked. Stir in between.
  6. Uncover dish and bake for another 10 minutes, to allow rice browned.

<< Back to top  |  More Recipes >>


Easy Healthy Recipe #4: Baked Chicken and rice casserole with cream of chicken soup

Ingredients:

  • Skinless, boneless chicken breast halves - 6, cut into bite size pieces
  • Low fat milk - 2 cups
  • Uncooked rice - 2 cups
  • Low sodium condensed cream of chicken soup - 2 (10.75 ounce) cans
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 350°F.
  2. Lightly spray a casserole dish with non-stick cooking spray.
  3. In a bowl, mix together milk and cream of chicken soup. Season the mixture with salt and pepper to taste. Stir to mix well.
  4. Spread rice into the casserole dish, and then cover with chicken breasts. Pour the liquid mixture over them.
  5. Cover dish with aluminum foil and bake at 350°F for 1 1/2 hour, until rice cooked. Stir every 30 minutes.
  6. Uncover dish and bake for another 15 minutes, to allow rice browned.

More Healthy Recipes

Recipe Search: