Description
This Chicken and Vegetable Casserole is a comforting dish packed with flavor and nutrition.
Ingredients
Scale
- 2 cups cooked shredded chicken breast
- 1 cup uncooked brown rice
- 2 1/2 cups low-sodium chicken broth
- 3/4 cup plain Greek yogurt
- 1 cup broccoli florets
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onion
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1/2 cup shredded cheddar cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Heat the olive oil in a skillet over medium heat, then cook the onion, carrots, and celery until they begin to soften.
- Stir in the garlic and cook for about 30 seconds until fragrant.
- In a large bowl, mix the uncooked brown rice, chicken broth, Greek yogurt, Italian seasoning, paprika, salt, and black pepper.
- Add the sautéed vegetables, shredded chicken, and broccoli, then stir until everything is evenly combined.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Sprinkle the cheddar cheese over the top.
- Cover tightly with foil and bake for 50 to 60 minutes, or until the rice is tender and the casserole is hot throughout.
- Remove the foil for the last 10 minutes if you want the top a little more golden.
- Let the casserole rest for 5 to 10 minutes before serving.
Notes
- This recipe is perfect for meal prep or feeding a crowd.
- Feel free to substitute the vegetables based on your preference.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg