CHICKEN AND BROWN RICE CASSEROLE

Ellen Bales

By
@Starwriter

This recipe and accompanying photo comes from the latest copy of Better Homes & Gardens. I have tweaked it slightly to conform to my taste for white meat only. I always love new ways to prepare chicken!


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Serves:

6

Prep:

40 Min

Cook:

20 Min

Method:

Bake

Ingredients

1/2 pkg
(8 oz.) peeled baby carrots, chopped
3 medium
leeks, halved lengthwise, rinsed, drained, and thinly sliced (white parts only)
3 clove
garlic, minced
3/4 c
milk
2 Tbsp
all purpose flour
1 can(s)
(14-1/2 oz.) chicken broth
4 oz
cream cheese, cut up and softened
1 Tbsp
lemon juice
2 tsp
finely shredded lemon peel
2 pkg
(8.8 oz.ea.) microwavable cooked brown rice
2 or 3 medium
chicken breasts, pre-cooked
1 Tbsp
butter
1/2 c
panko bread crumbs
salt and pepper to taste

Directions Step-By-Step

1
Coat a large nonstick skillet with nonstick cooking spray over medium heat. Add carrots, leeks, and garlic; cook 6 minutes or until tender.
2
Place milk and flour in a screw-top jar; shake until combined. Add milk mixture and chicken broth to skillet; cook and stir until slightly thickened and bubbly.
3
Whisk in the cream cheese until melted. Stir in lemon juice and lemon peel. Season to taste with salt and pepper.
4
Spoon the cooked rice into a 2-qt. baking dish; break up any clumps. Pour cream cheese mixture over rice. Pull the meat into large chunks and arrange over rice mixture, gently pressing pieces in.
5
In a small bowl, melt butter in microwave for about 30 seconds. Add panko and stir to coat. Sprinkle over casserole.
6
Bake in a preheated 375-degree oven for about 18 minutes, or until golden brown. Sprinkle with fresh parsley and lemon peel.
7
NOTE: This recipe can be make in a healthier version by using non-fat milk, reduced-sodium chicken broth, and reduced-fat cream cheese. Can also use a whole roasted chicken, skin removed.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Rice/Grains
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy