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!