Chicken and Rice Casserole – with butternut squash and peas.
This easy meal is so warm and comforting. Adding vegetables and replacing cream with milk makes it lighter and healthier dinner choice. Instead of butternut squash and peas, you can use any other kind of vegetables that you like.
You may also like some other chicken and rice recipes of mine like:
Oven Baked Chicken Skewers with Rice
Instant Pot Chicken Breast and Rice (Spanish Style)
Chicken and Rice Casserole
Servings: 4
Ingredients
- 1/2 lb boneless skinless chicken breasts cubed, 250 g
- 2 Tbsp oil sunflower or olive
- 1 onion chopped
- 2 cloves garlic minced
- 2 cups chicken broth
- 2 Tbsp flour
- 3/4 cup milk
- 1 1/2 cup roasted butternut squash cubes
- 3/4 cup peas fresh or frozen
- 3/4 cup rice
- seasoning (oregano thyme, paprika, chillie), to taste
- salt black pepper, to taste
Instructions
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In a large pan or wok, fry chicken in oil until golden. Remove from pan.
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Put onion to the same pan and saute for 2-3 minutes. Add garlic and chicken broth.
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In a small bowl, combine flour with milk and add to the pan. Stir until mixture boils and thickens.
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Add butternut squash, peas, rice, chicken and seasonings. Transfer to oiled casserole dish. Cover with aluminum foil and bake in 375 F oven for 50 minutes. Uncover and bake for 20 more minutes or until rice is cooked through.
Hello, I’m Elaine. I love food blogs. My favorite is yours and “Cooking With Mr. C.” on Facebook. (also a blog) Between the two of you, I get the best recipes. Keep them coming. Elaine.
I would like to make this tonight for dinner but am a little confused…
is the rice precooked before adding? Also, you mentioned “roasted butternut squash cubes”….so I assume they are roasted before adding? Or are they raw? Thanks!!!
Rice is raw, not precooked. “Roasted butternut squash cubes” means butternut squash is roasted, cut into cubes and then added to rice. You can also use cooked butternut squash instead of roasted.
What other vegetable would you suggest in place of the butternut squash? I like peas so they are a go. Thanks.
I would try using sweet potatoes, pumpkin, zucchini or cooked carrots.
I was going to cream the squash I had bought for this weeks menu then I saw your recipe. The roasted squash gave the dish a nice chewy texture.
Wouldn’t raw squash cook for the amount of time this is in the oven? It seems like cooked or roasted squash would be mushy.
Maybe it would, but I’m not entirely sure.