Chicken and Rice Casserole

Submitted by Charlotte J

"This hearty casserole is very filling and uses your summer vegetables. Just get out your skillet and you have a one dish meal just minutes away."

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 sweet red pepper, chopped
• 1 medium zucchini, chopped
• 1 lb chicken breast, trimmed and cut into 3 inch pieces
• 2 medium tomatoes, chopped
• 1 cup brown rice
• 3 cups unsalted chicken stock
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground pepper
• 3 tablespoons parsley, chopped

directions

1. Coat the bottom of a large, heavy bottom saucepan with the vegetable oil.
2. Add the onion, garlic, red pepper and zucchini to the pan.
3. Cook over low heat, stirring occasionally, until the vegetables are very soft, about 5 minutes.
4. Add the chicken and turn the heat up to medium high.
5. Stir until the chicken is cooked lightly on all sides.
6. Add the tomatoes, rice, chicken broth and salt.
7. Bring the broth to a boil and then adjust the heat to maintain a slow simmer.
8. Let the casserole simmer until the rice is tender, about 45 minutes.
9. Stir in the pepper and the parsley and serve.

Reviews

[Pikake21]

Very nice and easy. All this requires is a bit of chopping, and then it can be left to cook. I feel like it was still a bit liquidy, and may use less chicken stock next time--but the taste was still great!

 

[patti k.]

This combination was great. My DH declared it, "some kinda good!" I used this recipe to use up some leftovers - I had some cooked rice, cooked chicken, some already chopped tomatoes and some cooked broccoli (which I substituted for the zucchini). Since the rice and chicken were already cooked I only needed about half the amount of chicken stock and it was all ready in just a few minutes. I added a little basil and was expecting that it might need something more, but it was lovely just as it was. Thanks for posting!