Marinated Balsamic Chicken with Rice Casserole topped with Cheese!

Our Cheesy Balsamic Chicken Rice Casserole was inspired by our Garlic Balsamic Chicken Pasta Meal! We kept this dish simple but with loads of flavor of Garlic, Balsamic and Cheese! After experimenting with ingredients and measurements, this meal is Family Approved and a Family Favorite! Casseroles are frequent in our home because they are quick and can feed a crowd and great for next day lunches. We usually double our own recipes when making them but we have hungry Boys!

Make This Recipe!

For Detailed Recipe Instructions, Just Scroll!

Marinate Chicken: At Least 20 Minute
Bake Chicken: About 40 Minutes at 400 Degrees F
Cooking Rice: 20-30 Minutes
Casserole Bake Time: 25 Minutes
Oven Temperature: 400 Degrees Fahrenheit
Servings: 4

Cheesy Balsamic Chicken Casserole Ingredients:

2 Cups Cooked Brown Rice (Usually 1 Cup Dry Rice to 2 Cups of Chicken Bullion)
4 Boneless Chicken Breasts or Thighs
4 Tablespoons Extra Virgin Olive Oil (for marinating chicken and adding some to Casserole)
1/2 Cup Balsamic Vinegar
2 Tablespoons Lemon Juice
2 Tablespoons Fresh Minced Garlic
2 Teaspoons Chicken Bullion (For Rice, we use this one because it’s a Bullion Paste made from Concentrated Base with no fat and lower in Salt)
1/2 – 1 Teaspoon Ground Black Pepper
Salt to Taste (about 1/2 – 1 Teaspoon if needed)
2 Cups Fresh or Frozen Green Beans Cooked
1 Cup Shredded Cheddar Cheese

Cheesy Balsamic Chicken Casserole Instructions:

1. The first thing to do is Marinate the Chicken! In a bowl, put the raw chicken, add 2 Tablespoons Olive Oil, Balsamic Vinegar, 2 Tablespoons of Lemon Juice, Garlic and Black Pepper, than shake it up or mix really well. Make sure all Chicken is coated and covered with marinade, Let sit for at least 20 minutes or longer. PreHeat Oven at 400 Degrees F.

2. This is a good time to cook the rice. In a pan with a lid, add rice with 2 cups of Chicken Bullion. Cook according to package. (For brown rice, it usually takes 30-40 Minutes on the stovetop.

3. After about 20 minutes, the Chicken with Balsamic marinade can be dumped in a pan with All the liquid! Bake the Chicken for 45 Minutes, Don’t turn the chicken over!

4. While the Chicken is baking and the Rice is finishing cooking, it is time to cook the Green beans! In a pot of water on the stovetop, heat at around Medium, cook the Green Beans for about 20 minutes just until they are NOT crunchy but not mushy.

TIP:

Stovetop Temperatures can vary depending on how your stove works!

5. When the Rice and Green Beans are done, set aside! The Chicken should be done or about to be done. You will need a casserole pan and a cutting board for the next step. Now slice the Chicken up like Fajita meat and than put it back in the pan that it was cooked in, with ALL the Juices! (This adds more flavor and tenderness!)

6. The prepping is the longest part of this recipe, now we are going to dump the Rice, Green Beans and Sliced up Balsamic Chicken in a casserole pan and mix! (My hubby likes to do this part! Look at those juices soaking in too the rice!)

7. PreHeat Oven for 400 Degrees F. Sprinkle the Cheese evenly on top of the Casserole. Bake for 25 Minutes. When done, take out and cool a minute than serve!