The Pioneer Woman Tasty Kitchen
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One Pan Creamy Basil Chicken & Rice Casserole

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

One Pan Creamy Basil Chicken & Rice Casserole.

Ingredients

  • 2 Tablespoons Olive Oil
  • 1  Brown Onion, Finely Chopped
  • 3 cloves Garlic, Minced
  • 2  Large Chicken Breasts Sliced Into 1 Inch Cubes
  • 4 sticks Celery, Chopped
  • 2  Carrots, Grated
  • 2 cups Chicken Broth
  • 1 cup Coconut Milk, Divided
  • ¼ cups Fresh Basil Leaves
  • Salt And Pepper
  • 2 cups Brown Rice (I Used Brown And Wild Rice)

Preparation

Preheat oven to 180ºC (355ºF).

Pour olive oil into a roasting pan with onion and garlic. Stir and place in the hot oven for 5 minutes. Increase heat to 210ºC (410ºF).

Take the pan out of the oven and add chicken, celery, carrots, broth and 1/2 cup coconut milk. Put the casserole back in the oven for 15 minutes.

Add the remaining 1/2 cup coconut milk, basil, salt and pepper to the casserole and evenly pour the rice over, press the rice down gently with a wooden spoon until covered with liquid. Bake for another 40 minutes, until rice is cooked and most of the liquid has been absorbed.

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Profile photo of Joan E Jacob

Joan E Jacob on 9.4.2018

I am no fan of chicken and rice BUT ..this recipe changed my mind though I did tweak it.
I used an organic multigrain rice mix which included wild rice and added 1 teaspoon of Kori Curry (turkish curry blend). I find that adding the rice first into the pan… then the meat helps with the cooking of the rice. I had to up cover the pan with foil at the end, cooking it 15 minutes longer. I let it set 10 minutes afterward before serving to ensure the rice mix was thoroughly cooked. I find that this dish serves 4 with left overs.
I plan to add toasted slivered almonds and currents the next time.

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