Chicken and Brown Rice casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup baby carrots chopped1 cup leeks chopped (white part only)1 cup broccoli chopped3 cloves garlic minced3/4 cup 1% milk2 Tbsp all-purpose flour1 14.5 oz can reduced sodium chicken broth4 oz. reduced fat cream cheese1 tbsp lemon jouce2 cups brown rice cooked2 cups roasted chicken (skin removed)1 tbsp melted butter1/2 cup bread crumbs
1. Preheat oven to 375 degrees. Coat large nonstick skillet with with nonstick cooking spray over medium heat. Add carrots, leeks, broccoli and garlic. Cook 6 minutes or until tender. Place milk and flour in a screw top jar, shake until combined. Add milk mixture and chicken broth to skillet; cook and stir until slighly thickened and bubbly. Whisk in cream cheese until melted. Stir in lemon juice. Season to taste with salt and pepper.
2. Spoon rice into 2-qt baking dish. Pour cream cheese mixture over rice. Pull meat into large chunks and arrange chicken over mixture. Add bread crumbs to butter in small bowl and stir to coat. Sprinkle over casserole. Bake 15-18 minutes or until golden brown.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JNGWELCH.
2. Spoon rice into 2-qt baking dish. Pour cream cheese mixture over rice. Pull meat into large chunks and arrange chicken over mixture. Add bread crumbs to butter in small bowl and stir to coat. Sprinkle over casserole. Bake 15-18 minutes or until golden brown.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JNGWELCH.
Nutritional Info Amount Per Serving
- Calories: 294.8
- Total Fat: 8.7 g
- Cholesterol: 51.7 mg
- Sodium: 380.9 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 5.1 g
- Protein: 20.0 g
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