Description
A delicious and nutritious high protein chicken rice casserole packed with tender chicken, brown rice, and vegetables, perfect for a wholesome family meal.
Ingredients
2 cups cooked brown rice
1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
1 cup low-sodium chicken broth
1 cup plain Greek yogurt
1 cup shredded reduced-fat cheddar cheese
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup chopped broccoli florets
1 cup chopped carrots
1 cup chopped bell pepper (any color)
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Add chopped onion and garlic to the skillet and sauté for 3-4 minutes until softened.
Add chicken pieces to the skillet and cook for 5-6 minutes until lightly browned but not fully cooked through.
Stir in chopped broccoli, carrots, and bell pepper; cook for an additional 3 minutes until vegetables start to soften.
In a large mixing bowl, combine cooked brown rice, chicken broth, Greek yogurt, dried thyme, dried oregano, salt, and black pepper. Mix well.
Add the sautéed chicken and vegetable mixture to the bowl and stir until evenly combined.
Transfer the mixture into a greased 9×13 inch casserole dish.
Sprinkle shredded cheddar cheese evenly over the top of the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes