Real Recipes From Real Home Cooks ®

chicken and brown rice casserole

Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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!

yield 6 serving(s)
prep time 40 Min
cook time 20 Min
method Bake

Ingredients For chicken and brown rice casserole

  • 1/2 pkg
    (8 oz.) peeled baby carrots, chopped
  • 3 md
    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
    (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 md
    chicken breasts, pre-cooked
  • 1 Tbsp
  • 1/2 c
    panko bread crumbs
  • salt and pepper to taste

How To Make chicken and brown rice casserole

  • 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.