Chicken and Brown Rice Casserole
A hearty and wholesome chicken and brown rice casserole baked to perfection with vegetables and creamy sauce, perfect for a comforting family meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6
Ingredients
1 1/2 cups brown rice, rinsed
3 cups low-sodium chicken broth
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
1 cup celery, diced
2 cups cooked chicken breast, shredded or diced
1 cup frozen peas, thawed
1 cup low-fat sour cream
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1 teaspoon salt
Instructions
Preheat the oven to 375°F (190°C).
In a medium saucepan, bring the chicken broth to a boil. Add the rinsed brown rice, reduce heat to low, cover, and simmer for 40 minutes or until rice is tender and liquid is absorbed.
While the rice cooks, heat olive oil in a large skillet over medium heat. Add diced onion, minced garlic, diced carrots, and diced celery. Sauté for 5-7 minutes until vegetables are softened.
In a large mixing bowl, combine the cooked brown rice, sautéed vegetables, cooked chicken breast, thawed peas, sour cream, cheddar cheese, Parmesan cheese, dried thyme, dried rosemary, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
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 25 minutes.
Remove the foil and bake uncovered for an additional 10-15 minutes until the top is golden and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving.