Description
This Healthy Chicken and Rice Casserole is a comforting dish that combines tender chicken with fluffy rice, enveloped in a creamy, cheesy sauce. The subtle crunch of the vegetables adds a delightful texture, while the savory flavors meld together to create a satisfying meal that feels indulgent yet wholesome.
Ingredients
Scale
- Protein:
- 2 cups cooked, shredded chicken
- Grains:
- 1 cup brown rice, uncooked
- Dairy:
- 1 cup low-fat cream of chicken soup
- 1 cup shredded low-fat cheddar cheese
- Vegetables:
- 1 cup broccoli florets, chopped
- 1 cup carrots, diced
- 1/2 cup onion, diced
- Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, brown rice, cream of chicken soup, broccoli, carrots, onion, garlic powder, onion powder, salt, and pepper.
- Transfer the mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle the shredded cheddar cheese on top, and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
- Let it cool for 5 minutes before serving.
Notes
- This casserole can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- For a vegetarian option, substitute chicken with chickpeas or tofu.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: main-dish
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 350
- Sugar: 3 grams
- Sodium: 600 milligrams
- Fat: 10 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 4 grams
- Protein: 25 grams
- Cholesterol: 70 milligrams
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