Chicken and Brown Rice Casserole

Extra veggies, nutty brown rice, and generous amount of lemon flavor keep this familiar, family-friendly casserole fresh and light.

Chicken and Brown Rice Casserole Enlarge Image
4 users rated this recipe an average rating of 4.5
Makes:
6 servings
Prep:
25 mins
Bake:
15 mins to 18 mins 375°
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Chicken and Brown Rice Casserole

Ingredients
 
Nonstick cooking spray
1/2
16 ounce package peeled baby carrots, chopped (1 1/2 cups)
3
medium leeks, halved lengthwise, rinsed, drained, and white parts thinly sliced (1 cup)
3
3/4
cup fat-free milk
2
tablespoons all-purpose flour
1
14 1/2 ounce can reduced-sodium chicken broth
1/2
8 ounce package reduced-fat cream cheese, cut up and softened
1
tablespoon lemon juice
2
8.8 ounces microwavable pouch cooked brown rice
1
tablespoon butter
1
2 pound purchased roasted chicken, skin removed
1/2
cup panko bread crumbs
 
parsley
 
lemon peel

Directions

  1. Preheat oven to 375 degrees F. Coat a large nonstick skillet with cooking spray. Heat over medium heat. Add carrots, leeks, and garlic; cook 6 minutes or until tender. Place milk and flour in a screw-top jar; shake until combined. Add milk and chicken broth to skillet; cook and stir until slightly thickened and bubbly. Remove from heat. Whisk in cream cheese until melted. Stir in lemon juice and lemon peel. Season to taste with salt and pepper.
  2. Spoon rice into a 2-quart baking dish; break up any clumps. Pour cream cheese mixture over rice. Pull meat into large chunks. Arrange over rice mixture, gently pressing pieces in. In a small microwave-safe bowl melt butter in the microwave, about 30 seconds. Add panko; stir to coat. Sprinkle over casserole. Bake 15 to 18 minutes or until golden brown. Sprinkle with fresh parsley and lemon peel.

Nutrition Facts

(Chicken and Brown Rice Casserole)
    Per serving:
  • 464 kcal cal.,
  • 14 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 120 mg chol.,
  • 682 mg sodium,
  • 44 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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