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Chicken Rice Casserole

Chicken Rice Casserole

Experience the comforting flavors of Chicken Rice Casserole, a perfect dish for busy weeknights and gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: DINNER RECIPES
Cuisine: American
Calories: 425
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Casserole Ingredients
  • 3 cups shredded cooked chicken breast a great way to use up leftovers or rotisserie chicken.
  • 2 cups cooked brown rice or wild and brown rice blend.
  • 2 tablespoons extra virgin olive oil for sautéing ingredients.
  • 2 tablespoons unsalted butter creates a rich depth in the casserole base.
  • 1 medium yellow onion, diced imparts sweetness and aroma.
  • 1 teaspoon kosher salt elevates all the flavors.
  • 1/2 teaspoon black pepper adds a slight kick.
  • 2 cloves minced garlic for savory essence.
  • 1/4 cup white whole wheat flour serves as a thickener.
  • 2 cups reduced-sodium chicken broth for flavor.
  • 1 cup nonfat milk adds creaminess.
  • 2 cups frozen mixed vegetables a colorful way to include veggies.
  • 1 cup 2% Greek yogurt for added creaminess and tanginess.
  • 1 cup shredded sharp cheddar cheese divided, for melty goodness.
  • 1 cup shredded mozzarella cheese contributes to the gooey top layer.
  • 1 tablespoon Dijon mustard provides brightness.
  • 1 teaspoon dried thyme infuses an herby note.
  • to taste chopped fresh parsley or thyme for garnish.

Equipment

  • Large skillet
  • Baking dish
  • measuring cups
  • measuring spoons
  • Whisk

Method
 

Cooking Instructions
  1. Preheat the oven to 350°F (175°C) to ensure even baking.
  2. In a large skillet over medium heat, add olive oil and butter. Once melted, add diced onion and cook until softened, about 3-4 minutes.
  3. Stir in minced garlic, kosher salt, black pepper, and dried thyme. Cook until fragrant, around 1 minute.
  4. Sprinkle in the white whole wheat flour, stirring to combine and cook for another minute to create a roux.
  5. Gradually add the reduced-sodium chicken broth and nonfat milk. Bring to a simmer and let it thicken slightly, about 2-3 minutes.
  6. Remove from heat and stir in shredded chicken, cooked rice, frozen mixed vegetables, Greek yogurt, Dijon mustard, and half of the shredded cheddar cheese until well combined.
  7. Pour the mixture into a greased baking dish. Top with remaining cheddar and mozzarella cheeses.
  8. Place in the preheated oven and bake for 30-35 minutes, or until bubbly and golden on top.
  9. Allow to cool slightly before serving. Garnish with chopped fresh parsley or thyme.

Nutrition

Serving: 1servingCalories: 425kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 650mgPotassium: 670mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 40mgCalcium: 20mgIron: 10mg

Notes

Optional: Add a sprinkle of red pepper flakes for a delightful kick. Let the casserole rest for about 5 minutes after baking to allow flavors to settle.

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