Chicken Casserole
A chicken casserole that’s cheesy, filling, and healthy.
Ingredients
- minute brown rice · 2 cups
- chopped broccoli florets · 5 cups
- medium yellow onion, finely diced · 1/2
- medium carrots, finely diced · 2
- frozen green peas · 2 cups
- chicken broth · 2 cups
- 2% milk · 2 cups
- shredded cheddar cheese, divided (6 oz. and 2 oz.) · 8 ounces
- garlic powder · 1/4 teaspoon
- salt · 1/8 teaspoon
- ground pepper · 1/8 teaspoon
- boneless, skinless chicken breast (raw) · 2 pounds
- shredded parmesan cheese · 1 ounce
Instructions
- First, preheat oven to 375ºF and spray a large ceramic casserole dish with nonstick cooking spray.
- Next, place minute brown rice, broccoli florets, yellow onion, carrots, and green peas on the bottom of the casserole dish.
- Prepare cheese sauce by placing broth and milk into a small saucepan. Heat over medium heat.
- Once simmering, turn down low/medium and add in 6 oz. shredded cheddar cheese, garlic powder, salt, and pepper. Continuously stir until the cheese melts and your cheese sauce has formed.
- Immediately pour over rice and veggies and mix.
- Next, slice chicken breasts into 1-inch cubes and add that to the casserole dish and mix making sure everything is fully coated in cheese sauce.
- Bake at 375ºF, uncovered, for 30 minutes.
- Then, add 2 oz. shredded cheddar cheese and 1 oz. shredded parmesan cheese to the top of the casserole dish and bake for an additional 15-20 minutes.
- Let casserole rest on the stovetop for 15-20 minutes before serving to further thicken.
- Remove from the oven and add a generous amount of cheese to the top. Place back in the oven for 15-20 more minutes.
Once your chicken is fully cooked let your casserole rest. By letting your casserole rest on the stove-top for 15 minutes, you’ll let all of the liquid the chicken gave off soak up into the rice and veggies. I promise it’s worth it!