Rating: 3.5 stars
17 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

Lighten up chicken casserole by mixing in extra vegetables, brown rice and fresh lemon.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons Cameraworks, LTD

Recipe Summary

prep:
25 mins
bake:
15 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

464 calories; fat 14g; cholesterol 120mg; saturated fat 5g; carbohydrates 44g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 6g; protein 34g; vitamin a 7365.2IU; vitamin c 10.4mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 11.9mg; vitamin b6 0.4mg; folate 67.4mcg; vitamin b12 0.6mcg; sodium 682.2mg; potassium 680.4mg; calcium 125.3mg; iron 2.9mg.
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