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Chicken and Brown Rice Casserole

This casserole is a nice way to add more fresh vegetables, and some whole grain rice, to the dinner menu.  I used celery and broccoli since this was what we had available. You can substitute this for your favorite fresh vegetables, or whatever you have on hand. I also used a can of cream corn, to bring an added fun flavor, and a little creaminess.  My teenage sons loved this!

Chicken and Brown Rice Casserole

Yield – 8 servings
Preparation Time – 10 minutes
Cooking Time – 48 minutes


  • 12 oz. chicken broth $1.00
  • 2 and 1/4 cups water
  • 1 T. onion powder  .02 cents
  • 4 stalks of chopped celery .30 cents
  • 1 and 1/2 cups of whole grain brown rice  .92 cents
  • One can of creamed corn (14 oz.)  .69 cents
  • One pound of ground chicken burger  $2.50
  • 1/3 cup of fresh organic broccoli crowns (chopped into small pieces) .25 cents
  • 1 and 1/2 cups of shredded cheddar cheese  $1.50


  • Combine first five ingredients in a stock pot. Bring to a boil. Then turn down to a low boil and cover. Simmer for 30 minutes. Turn off burner and let sit for 5 minutes.
  • Brown the chicken in a frying pan until fully cooked. Set aside.
  • When the rice is finished, add the corn and burger. Stir together.
  • In a lightly greased 13 x 9 inch glass pan, spread the rice mixture.
  • Top with cheese and sprinkle with the broccoli.
  • Bake in a pre-heated 350 degree oven for 13 minutes, or until cheese is fully melted.

Cost $7.18