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Chicken and Rice Casserole Recipe


8 skinless, boneless chicken breast halves

4 skinless, skinless and cubed yellow rice

1 cup fat free milk

2 teaspoons olive oil

1 cup sliced carrots

1 cup chopped onion

1 cup cooked chicken breast meat

4 slices cooked white bread


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 6x8 inch casserole dish.

Place chicken breasts in a medium resealable plastic bag; seal. Place chicken breasts in plastic bag to seal.

In a medium saucepan, heat oil over medium high heat (do not boil). Remove chicken from pan and place in a large bowl with cream and cooked rice; cover pan.

Bring a large pot of water to a boil. Pour into pan with chicken. Add water and simmer for 2 to 3 minutes.

In a small bowl, mix butter, olive oil, carrots, onion, chicken and sliced bread.

Place chicken in saucepan and cook on low for 1 minute. Remove from heat.

Return chicken to pan and cook on medium for 30 to 35 minutes, until chicken is cooked through.