Chicken and Rice Casserole
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Well Plated · by Erin Clarke★ 4.6 (16)

Chicken and Rice Casserole

NUTRITION · PER SERVING50M COOK
CAL 19%·PRO 63%
CARBS 41G43% OF CAL
6G FIBER0G ADDED0G INTRINSIC30G OTHER5G TOTAL SUGAR
FAT 12G28% OF CAL
5G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy casserole of chicken, brown rice, and mixed vegetables with cheese and herbs. Comfort food that's been lightened with Greek yogurt.

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Nutrition & ingredients

Ingredients

serves 8
  • 3 cups shredded, cooked chicken breast* ((about 3 medium breasts))
  • 3 cups cooked brown rice (or wild and brown rice blend)
  • 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 (about 2 cloves)
  • 2 tablespoons white whole wheat flour
  • 1 (14-ounce) can reduced sodium chicken broth
  • 1 cup nonfat milk (or milk of choice)
  • 16 ounces frozen mixed vegetables
  • 1 cup 2% Greek yogurt or full-fat (do not use fat free as it is prone to curdling)
  • 1 cup shredded sharp cheddar cheese (divided)
  • ½ cup shredded mozzarella cheese
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried thyme
  • Chopped fresh parsley or thyme (for serving)
PREP
15M
SODIUM
549MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.