Description
A hearty and nutritious high protein chicken and rice casserole packed with tender chicken, brown rice, vegetables, and a creamy cheese sauce. Perfect for a wholesome family dinner.
Ingredients
2 cups cooked brown rice
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 cup low-fat cottage cheese
1 cup shredded reduced-fat cheddar cheese
1 cup low-sodium chicken broth
1 cup chopped broccoli florets
1/2 cup chopped carrots
1/2 cup chopped onions
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Add chopped onions and minced garlic to the skillet and sauté for 3-4 minutes until softened.
Add the bite-sized chicken pieces to the skillet and cook for 5-7 minutes until lightly browned and cooked through.
Add chopped carrots and broccoli florets to the skillet and cook for an additional 3 minutes, stirring occasionally.
In a large mixing bowl, combine cooked brown rice, cooked chicken and vegetables from the skillet, low-fat cottage cheese, shredded cheddar cheese, dried thyme, black pepper, salt, and chicken broth. Mix well until fully combined.
Transfer the mixture into a greased 9×13 inch casserole dish and spread evenly.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.
Remove from oven and let the casserole rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes