Healthy Chicken and Rice Casserole
A comforting and wholesome chicken and rice casserole that's easy to make and perfect for weeknight dinners or cozy family gatherings.
Ingredients
Main Ingredients
- 2 cups cooked brown rice provides a hearty base
- 1 pound boneless, skinless chicken breasts, diced adds protein
- 1 cup broccoli florets brings color and crunch
- 1 cup carrots, diced adds sweetness and texture
- 1 cup low-sodium chicken broth moistens the dish
- 1 cup Greek yogurt adds creaminess
- 1 teaspoon garlic powder enhances flavor
- 1 teaspoon onion powder adds depth
- 1 teaspoon dried thyme provides earthy notes
- Salt and pepper to taste for seasoning
- 1/2 cup shredded low-fat cheese optional, for a cheesy finish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked brown rice, diced chicken, broccoli florets, and diced carrots.
- In a separate bowl, whisk together the chicken broth, Greek yogurt, garlic powder, onion powder, dried thyme, salt, and pepper until smooth.
- Pour the yogurt mixture over the chicken and rice mixture, stirring until everything is well coated.
- Transfer the combined mixture to a greased 9×13 inch baking dish.
- If using cheese, sprinkle it on top of the casserole.
- Cover the dish with aluminum foil and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the casserole is bubbly.
- Let the casserole cool for a few minutes before serving.
Notes
For best results, ensure uniform chicken pieces and allow the casserole to rest after baking. Leftovers can be stored in the fridge for up to three days or frozen for three months.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 28gFat: 7gSaturated Fat: 2gSodium: 650mgFiber: 4gSugar: 3g
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