Chicken and Rice Casserole

Chicken and Rice Casserole

A cozy baked chicken and rice casserole with tender vegetables in a creamy sauce, topped with a golden crust. A comforting American dinner at 620 calories with 38g of protein.

Ingredients

• 1 cup cooked chicken breast, diced
• 1 cup brown rice (uncooked)
• 1/2 cup frozen mixed vegetables (peas, carrots, corn)
• 1/3 cup condensed cream of mushroom soup
• 1/4 cup chicken broth
• 1/4 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1/4 cup onion, diced
• 1 clove garlic, minced
• 1 tsp dried parsley
• 1/2 tsp garlic powder
• 1/4 cup panko breadcrumbs
• 1 tsp unsalted butter, melted
• Salt and black pepper, to taste

Instructions

1. Preheat oven to 375°F and lightly grease a small baking dish.
2. Cook brown rice in chicken broth with a pinch of salt until tender and the liquid is absorbed, about 30 minutes.
3. Heat olive oil in a skillet over medium heat and sauté onion and garlic until softened, about 3 minutes.
4. Stir in diced chicken, mixed vegetables, cream of mushroom soup, garlic powder, parsley, salt, and pepper. Cook 2 minutes to combine.
5. Fold the cooked rice into the chicken mixture, then spread evenly in the baking dish.
6. Mix panko with melted butter and sprinkle over the top along with the cheddar cheese.
7. Bake uncovered for 20-25 minutes until the casserole is bubbly and the topping is golden.
8. Rest 5 minutes before serving so the casserole sets up.

Nutrition Facts

Tips

• Use leftover cooked rice to cut bake time - the casserole comes together faster.
• Let it rest after baking so the creamy sauce thickens and slices cleanly.