Recipes and Cooking Chicken and Brown Rice Casserole 3.7 (17) 1 Review Lighten up chicken casserole by mixing in extra vegetables, brown rice and fresh lemon. By David Joachim David Joachim Facebook Instagram Twitter Website David Joachim has been a full-time food writer since 1993. He has authored, edited, or collaborated on more than 50 cookbooks, and his reliable recipes have appeared in dozens of publications such as Better Homes & Gardens, USA Today, and AARP. He has been a full-time food writer since 1993. Learn about BHG's Editorial Process Published on November 1, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 15 mins Total Time: 40 mins Servings: 6 Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 ½ cup carrots, peeled and chopped 3 medium leeks, halved lengthwise, rinsed, drained, and white parts thinly sliced (1 cup) 3 cloves garlic, minced ¾ cup fat-free milk 2 tablespoon all-purpose flour 1 14.5 ounce can reduced-sodium chicken broth 4 ounce reduced-fat cream cheese, cut up and softened 1 tablespoon lemon juice 2 teaspoon finely shredded lemon peel 2 8.8 ounce pouches microwavable cooked brown rice (or 2 heaping cups cooked brown rice) 1 tablespoon butter 1 2 pound purchased roasted chicken, skin removed ½ cup panko bread crumbs parsley lemon peel Directions Preheat oven to 375°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. 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. Andy Lyons Cameraworks, LTD Rate it Print Nutrition Facts (per serving) 464 Calories 14g Fat 44g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 464 % Daily Value * Total Fat 14g 18% Saturated Fat 5g 25% Cholesterol 120mg 40% Sodium 682.2mg 30% Total Carbohydrate 44g 16% Total Sugars 6g Protein 34g Vitamin C 10.4mg 52% Calcium 125.3mg 10% Iron 2.9mg 16% Potassium 680.4mg 14% Folate, total 67.4mcg Vitamin B-12 0.6mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.