Description
A comforting chicken rice casserole with tender chicken, nutty brown rice, and colorful vegetables in a creamy, cheesy sauce.
Ingredients
- 3 cups shredded cooked chicken breast
- 3 cups cooked brown rice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 2 teaspoons minced garlic
- 2 tablespoons white whole wheat flour
- 1 (14-ounce) can reduced-sodium chicken broth
- 1 cup nonfat milk
- 1 cup 2% Greek yogurt
- 16 ounces frozen mixed vegetables
- 1 cup shredded sharp cheddar cheese, divided
- ½ cup shredded mozzarella cheese
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Chopped fresh parsley or thyme for serving
Instructions
- Preheat your oven to 350°F and coat a 9×13-inch casserole dish with nonstick spray.
- In a Dutch oven, heat olive oil and butter over medium heat. Add onion, salt, and pepper; cook until the onion is soft.
- Add garlic and cook for an additional 30 seconds.
- Sprinkle flour over the onion mixture and stir for 1 minute to incorporate.
- Slowly pour in milk and chicken broth while stirring. Bring to a simmer and let it bubble gently for about 5 minutes until thickened.
- Remove from heat and stir in frozen vegetables, Greek yogurt, half of the cheddar cheese, mozzarella, mustard, and thyme until smooth.
- Fold in shredded chicken and cooked rice until evenly mixed.
- Transfer to the prepared casserole dish. Top with remaining cheddar cheese.
- Bake for 15 minutes. Broil for an additional 3 minutes until the cheese is golden.
- Let the casserole rest for 5 minutes before serving.
Notes
This casserole can be made ahead and stored in the fridge for up to 24 hours. Bake directly from the fridge, adding extra time as needed.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: American