chicken and brown rice casserole

Name: CHICKEN AND BROWN RICE CASSEROLE
Prep time: 40 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1/2 package(s) (8 oz.) peeled baby carrots, chopped; 3 medium leeks, halved lengthwise, rinsed, drained, and thinly sliced (white parts only); 3 clove(s) garlic, minced; 3/4 cup(s) milk; 2 tablespoon(s) all purpose flour; 1 can(s) (14-1/2 oz.) chicken broth; 4 ounce(s) cream cheese, cut up and softened; 1 tablespoon(s) lemon juice; 2 teaspoon(s) finely shredded lemon peel; 2 package(s) (8.8 oz.ea.) microwavable cooked brown rice; 2 or 3 medium chicken breasts, pre-cooked; 1 tablespoon(s) butter; 1/2 cup(s) panko bread crumbs; - salt and pepper to taste

50 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Jan 7, 2014

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!

Rate

prep time 40 Min

cook time 20 Min

method Bake

yield 6 serving(s)

Ingredients

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

How To Make chicken and brown rice casserole

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.

Step 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.
Step 3

Whisk in the cream cheese until melted. Stir in lemon juice and lemon peel. Season to taste with salt and pepper.
Step 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.
Step 5

In a small bowl, melt butter in microwave for about 30 seconds. Add panko and stir to coat. Sprinkle over casserole.
Step 6

Bake in a preheated 375-degree oven for about 18 minutes, or until golden brown. Sprinkle with fresh parsley and lemon peel.
Step 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.
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