Monday, January 13, 2014

Chicken and Brown Rice Casserole




NEW RECIPE

I've been checking all my magazines for some interesting as well as healthy cooking options and this stuck out as something my family would love.  Brown rice, store bought chicken, bagged carrots,leeks or green onions, garlic,  low sodium chicken broth and reduced fat cream cheese who could ask for a better casserole.

It did take some prep time about 25 minutes but once that was done and all was layered it baked for 18 minutes and a great  meal to put on the table for your family.  It's just my hubby and I so we'll have the welcomed leftovers.   Enjoy!



1/2 -16oz. Pkg. peeled baby carrots, chopped about 1  1/2 cups
3 medium leeks, halved lengthwise, thinly sliced white parts only
3 cloves garlic, minced
1/4 cup fat free milk
2 T flour
1-14 oz. can reduced-sodium chicken broth
1/2-8oz. Pkg. reduced fat cream cheese, cut up and softened
1 T lemon juice
2 tsp. shredded lemon peel
2-8 oz. microwaveable cooked brown rice
2 lbs. store bought chicken, skin removed
1 T butter
1/4 cup panko bread crumbs

Note:  I used bagged shredded carrots and they were fine in this recipe. Also I am sure other cooked veggies can be used in place on the carrots.  


 

Preheat oven to 375. Coat a large non stick skillet with cooking spray. Place on medium heat, add carrots, leeks and garlic' cook about 6 minutes or until tender.  Place milk and flour in a screw top jar; shake until combined.  Add milk mixture and chicken broth; cook and stir until slightly thickened and bubbly.
Whisk in cream cheese until melted.  Stir in lemon juice with lemon peel.  Season to taste with salt and pepper.

Spoon rice into 2 qt. baking dish, break up any meat into large chunks.  Arrange chicken over rice mixture, gently pressing pieces in.

In a small bowl melt butter in microwave about 30 seconds.  Add panko; stir to coat.  Sprinkle over casserole.  Bake 15 to 18 minutes or until golden brown. Sprinkle with parsley for garnish and lemon peel if desired.







Post a Comment