Healthier Cheesy Chicken and Rice Casserole
Description
This dish is much healthier than the original recipe. It is made with brown rice, skinless chicken breasts, fat-free chicken broth, fat-free milk and sour cream and reduced-fat cheddar cheese along with mixed veggies. You could also change it up and inste
Ingredients
1 c. brown rice, uncooked
1 lb. skinless boneless chicken breasts, cooked and diced
2 c. fat-free chicken broth
1-2 cubes chicken bouillon
16 oz. frozen broccoli
8 oz. frozen mixed vegetables
1 c. reduced-fat cheddar cheese, shredded
1 ½ c. fat-free sour cream
1 c. fat-free milk
2 T. whole wheat flour
1 T. light butter
2 t. onion powder
1 t. paprika
salt and pepper, to taste
Directions
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Preheat oven to 400 degrees. Spray a 9” x 13” baking dish with non-fat cooking spray.
Prepare rice according to package directions, but using the chicken broth instead of water, and adding in the bouillon with the broth.
Bring a large pot of water to a boil on the stove. Blanche broccoli and mixed vegetables for 3 minutes. Drain and spread evenly into the baking dish. Top with the cooked chicken. Sprinkle with salt, pepper, onion powder and paprika.
Top with ½ cup of the shredded cheese and then top with the rice.
In a small saucepan, melt butter over medium-high heat. Whisk in flour and stir until well combined. Add in milk, salt and pepper, and continue to whisk constantly, until mixture bubbles and thickens. Remove from heat and fold in the sour cream. Pour over rice, and then sprinkle evenly with remaining cheese.
Place in oven and bake for about for about 20 minutes, or until cheese is melted and bubbly.
Let cool about 10 minutes before serving.
8 servings