Chicken and Rice Casserole

Chicken and Rice Casserole
: Prep: 20 minutes | Cook: 55 minutes | Total: 1 hour 25 minutes
Yield: 6 servings | Serving Size: 1 cup
Ingredients
:
3 cups cooked brown rice
2 Tablespoons unsalted butter
1 large onion, diced
1 cup finely chopped carrots
1 cup finely chopped celery
1 Tablespoon garlic, minced
1 teaspoon salt
1 teaspoon thyme
1/2 teaspoon black pepper
4 cups reduced sodium broth
4 ounces low fat cream cheese
1 pound chicken, cut in to cubes
1 cup frozen broccoli, thawed
2 cups shredded cheddar cheese
Directions
:
1. Preheat oven to 375 degrees. Coat a 9 x 12 baking dish with
cooking spray then top with rice.
2. Melt butter in a large skillet over medium heat. Add onion,
carrots, celery, garlic, salt, thyme, and pepper. Cook stirring
until vegetables are tender, 4-5 minutes. Top rice with
vegetable mix.
3. Add broth to skillet and bring to a simmer. Remove from
heat and whisk in cream cheese until melted.
4. Place chicken and broccoli on top of vegetables. Pour broth
mix over chicken then cover with foil.
5. Bake until chicken is cooked through, about 45 minutes.
6. Remove foil, top with cheese and return to oven until
melted, 10 minutes. Let rest uncovered for 10 minutes
then serve.
Nutrition Facts Per Serving: Calories: 354| Total Fat: 18 g | Saturated Fat: 10 g |
Sodium: 672 mg | Total Carbohydrate: 30 g | Dietary Fiber: 2 g | Protein: 17 g
Recipe Notes
•: Brown rice is higher in fiber which helps lower cholesterol, control blood sugars, and maintain a healthy weight.
Omit salt, reduce cheese to 1 cup and substitute olive oil for butter for a more heart healthy option.