Chicken and Rice Casserole
Ingredients
-
3
cups
shredded, cooked chicken breast
-
3
cups
cooked brown rice
-
1
tablespoon
extra virgin olive oil
-
1
tablespoon
unsalted butter
-
1
small
yellow onion, diced
-
1
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
-
2
teaspoons
minced garlic
-
2
tablespoons
white whole wheat flour
-
1
14-ounce can
reduced sodium chicken broth
-
1
cup
nonfat milk
-
16
ounces
frozen mixed vegetables
-
1
cup
2% Greek yogurt
-
1
cup
shredded sharp cheddar cheese
-
½
cup
shredded mozzarella cheese
-
1
teaspoon
Dijon mustard
-
½
teaspoon
dried thyme
-
to taste
chopped fresh parsley or thyme for serving
Instructions
- Preheat the oven to 350°F and coat a casserole dish with nonstick spray.
- In a large pot, heat olive oil and butter over medium heat, then add onion, salt, and pepper. Cook until the onion is softened.
- Stir in minced garlic and cook for 30 seconds.
- Sprinkle flour over the mixture and cook, stirring constantly, until it turns brown.
- Slowly pour in chicken broth and milk, stirring to prevent lumps. Simmer until the sauce thickens.
- Remove from heat and stir in frozen vegetables, Greek yogurt, half of the cheddar cheese, mozzarella, Dijon mustard, and thyme.
- Add shredded chicken and cooked rice, mixing well.
- Transfer the mixture to the prepared casserole dish and top with remaining cheese.
- Bake for about 15 minutes until the cheese is melted, then broil for an additional 3 minutes to brown the top.
- Let it rest for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
365
Total fat
15g
Total carbohydrates
31g
Total protein
27g
Sodium
20mg
Cholesterol
66mg
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