Chicken and Brown Rice casserole

1 cup baby carrots chopped
1 cup leeks chopped (white part only)
1 cup broccoli chopped
3 cloves garlic minced
3/4 cup 1% milk
2 Tbsp all-purpose flour
1 14.5 oz can reduced sodium chicken broth
4 oz. reduced fat cream cheese
1 tbsp lemon jouce
2 cups brown rice cooked
2 cups roasted chicken (skin removed)
1 tbsp melted butter
1/2 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.