Chicken Parmesan Casserole

Name: Chicken Parmesan Casserole Recipe
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 7
Ingredients: 6 cups cooked brown rice; 4 cups chicken stock; 2 cups partially steamed broccoli; 2 cups partially steamed cauliflower; 2 cups kale shredded; 1 medium zucchini diced; 1 medium summer squash diced; 12 ounces boiled chicken diced; 1 cup non fat milk; 4 tbsp corn starch; 1 cup water; 1 tsp dried thyme; 1 tsp dried sage; 2 tsp garlic powder; Fresh ground pepper; 2 tsp kosher salt; 2 oz parmesan cheese

Minutes to Prepare: 60
Minutes to Cook: 45

Number of Servings: 7

Ingredients

6 cups cooked brown rice4 cups chicken stock2 cups partially steamed broccoli2 cups partially steamed cauliflower2 cups kale, shredded1 medium zucchini, diced1 medium summer squash, diced12 ounces boiled chicken, diced1 cup non fat milk4 tbsp corn starch1 cup water1 tsp dried thyme1 tsp dried sage2 tsp garlic powderFresh ground pepper2 tsp kosher salt2 oz parmesan cheese

Directions

Cook 2 cups brown rice in 2 cups chicken stock and one cup water for 50 minutes (You use only six cups of the cooked rice). Steam cauliflower and broccoli for about 5 to 10 minutes. If you like your veggies crunchy skip this step. Shred kale and dice chicken. Bring 2 cups chicken stock and one cup non fat milk to a boil, disolve 4 tbsp corn starch in one cup water and add to boiling stock, stir.

Pre heat oven to 325.

Combine rice, veggies, chicken and spices in large bowl. Pour corn starch mixture over top, combine and put in large lasagna pan. Top with the shredded 2 ounces of parmesan cheese. Bake in oven 30 to 45 minutes.

Makes 7 10 to 15 ounce servings

Number of Servings: 7

Recipe submitted by SparkPeople user CRAZYDOGLADYBO.

Servings Per Recipe: 7

Nutritional Info Amount Per Serving

Calories: 393.6
Total Fat: 6.2 g
Cholesterol: 11.2 mg
Sodium: 410.9 mg
Total Carbs: 58.3 g
Dietary Fiber: 7.0 g
Protein: 25.7 g

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