Description
A hearty and nutritious high protein chicken and rice casserole packed with tender chicken, brown rice, vegetables, and a creamy sauce, perfect for a balanced and satisfying meal.
Ingredients
2 cups cooked brown rice
1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup low-fat Greek yogurt
1 cup reduced-fat shredded cheddar cheese
1 cup low-sodium chicken broth
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup chopped broccoli florets
1 cup chopped carrots
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt, to taste
Black pepper, to taste
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
Add the chicken pieces to the skillet and cook for 5-6 minutes until lightly browned but not fully cooked through.
In a large mixing bowl, combine the cooked brown rice, sautéed chicken, onions and garlic, chopped broccoli, chopped carrots, Greek yogurt, chicken broth, dried thyme, dried oregano, salt, and black pepper. Mix thoroughly.
Transfer the mixture to a greased 9×13 inch casserole dish and spread evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes until the cheese is melted and bubbly and the chicken is cooked through.
Let the casserole rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes