Creamy Chicken and Rice Casserole
  • 2teaspoons olive oil
  • ½cup chopped shallots
  • cups mix of sliced carrots and quartered Brussels sprouts
  • 12ounces chopped cooked chicken breast
  • cups cooked brown and wild rice mix (TRY: Lundberg Family Farms Organic Wild Rice Blend)
  • 2teaspoons flavor boosts (1 teaspoon minced garlic plus ½ teaspoon each dried oregano and thyme)
  • ½teaspoon coarse salt
  • 1recipe recipe Creamy Casserole Sauce (see recipe, right)
  • 1cup bread crumb–nut topper (¾ cup fresh bread crumbs mixed with ¼ cup chopped almonds and 2 tablespoons olive oil)
  1. Preheat oven to 375°F. In a large skillet over medium-high heat, heat oil. Cook shallots, carrots and Brussels sprouts until starting to soften, stirring occasionally, 6 to 8 minutes.
  2. In a large bowl, combine cooked vegetables, cooked chicken, cooked rice mix, garlic, oregano, thyme, salt and Creamy Casserole Sauce. Stir until well mixed and transfer to a 2 ½-quart casserole dish.
  3. Bake, covered, for 25 minutes. Uncover and stir; sprinkle with topper. Bake, uncovered, for 10 to 15 minutes more or until casserole is heated through and topper is golden brown.
Recipe Notes
Nutrition Facts
Creamy Chicken and Rice Casserole
Amount Per Serving
Calories 112381 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 8g 40%
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 65mg 22%
Sodium 485mg 20%
Total Carbohydrates 23g 8%
Dietary Fiber 4g 16%
Sugars 4g
Protein 24g 48%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy Casserole Sauce: In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 2 minutes. Slowly whisk in 2 cups chicken or vegetable broth. Remove from heat and let cool slightly. Whisk ⅓ cup Greek yogurt or sour cream and slowly stir into broth mixture. Stir in ½ cup Parmesan cheese.


PER SERVING (1½ cups): 381 cal, 20g fat (9g mono, 3g poly, 8g sat), 65mg chol, 485mg sodium, 23g carb, (4g fiber, 4g sugars), 24g protein