CHICKEN AND BROWN RICE CASSEROLE
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- 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
- 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
- 1/2 c
- panko bread crumbs
- salt and pepper to taste
1Coat a large nonstick skillet with nonstick cooking spray over medium heat. Add carrots, leeks, and garlic; cook 6 minutes or until tender.
2Place 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.
3Whisk in the cream cheese until melted. Stir in lemon juice and lemon peel. Season to taste with salt and pepper.
4Spoon 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.
5In a small bowl, melt butter in microwave for about 30 seconds. Add panko and stir to coat. Sprinkle over casserole.
6Bake in a preheated 375-degree oven for about 18 minutes, or until golden brown. Sprinkle with fresh parsley and lemon peel.
7NOTE: 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.