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Chicken and rice casserole

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"How to make chicken and rice casserole"

Serves 4 | Prep Time 5 mins | Cook Time 30 mins

Why I Love This Recipe

It's good tasting and is a easy one to make

Ingredients You'll Need

2 (3 1/2-ounce) bags boil-in-bag brown rice

1 tablespoon olive oil

1 small onion, finely chopped (about 1 cup)

8 ounces presliced button mushrooms

8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces

¾ teaspoon salt, divided

¼ teaspoon freshly ground black pepper

1 (12-ounce) bag microwave-in-bag fresh broccoli florets

1 ½ cups 1% low-fat milk

3 tablespoons all-purpose flour

3 ounces sharp cheddar cheese, shredded (about 3/4 cup)


Preheat broiler to high. Cook rice according to package directions; drain.

While rice cooks, heat a large 12-inch ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, mushrooms, and chicken; sprinkle with 1/4 teaspoon salt and pepper. Sauté 6 minutes or until chicken and onion are done.

Cook broccoli in microwave according to package directions for 3 minutes. Open package to release steam.

Combine milk and flour, stirring with a whisk or fork until smooth.

Stir milk mixture into chicken mixture in skillet.

Cook 2 minutes or until bubbly and thick, stirring frequently.

Stir in remaining 1/2 teaspoon salt, rice, and broccoli. Sprinkle with cheese.

Broil 1 minute or until cheese melts and just begins to brown.

Riff: Try ground beef in place of the chicken.

Riff: Not a fan of broccoli? Try cauliflower, spinach, green peas, carrots, or green beans instead.

Riff: In place of rice, use 3 cups cooked quinoa (1 cup uncooked).

Pairs Well With


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