Lighter Chicken and Rice Casserole
Ingredients
For the Casserole:
- 2 cups cooked brown rice
- 2 pounds chicken breast diced
- 1 can reduced-fat cream of chicken soup
- 1 cup low-fat milk
- 2 cups frozen mixed vegetables carrots, peas, green beans
- 1 onion diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- Salt to taste
For the Topping:
- 1 cup whole wheat breadcrumbs
- 2 tablespoons butter melted
- 1/4 cup grated parmesan cheese
Instructions
- Preheat oven to 375°F. Grease 9x13 baking dish.
- Heat olive oil in large skillet. Add chicken, cook until no longer pink.
- Add onion, celery, and garlic. Cook 3-4 minutes.
- Stir in frozen vegetables, soup, milk, and seasonings.
- Fold in cooked rice.
- Transfer to baking dish.
- Mix breadcrumb topping, sprinkle over casserole.
- Bake 15-20 minutes until bubbly and golden.
Notes
Nutritional Information (per serving)
- Protein: 24g
- Carbohydrates: 38g
- Fiber: 4g
- Fat: 9g
- Sodium: 460mg
- Sugar: 3g