Chicken and Brown Rice Casserole
A hearty and wholesome chicken and brown rice casserole baked to perfection with vegetables and a creamy sauce, perfect for a comforting family meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6
Ingredients
1 1/2 cups brown rice, uncooked
3 cups low-sodium chicken broth
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
1 cup frozen peas, thawed
2 cups cooked chicken breast, shredded or diced
1 1/2 cups reduced-fat sour cream
1 cup low-fat milk
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup shredded reduced-fat cheddar cheese
Instructions
Preheat the oven to 375°F (190°C).
In a medium saucepan, bring the chicken broth to a boil. Add the brown rice, reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
While the rice cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and diced carrots to the skillet. Cook for another 5 minutes until the carrots begin to soften.
In a large mixing bowl, combine the cooked brown rice, sautéed vegetables, thawed peas, cooked chicken, sour cream, milk, dried thyme, dried parsley, black pepper, and salt. Stir until all ingredients are evenly mixed.
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.
Let the casserole rest for 5 minutes before serving.