Homey Chicken and Rice Casserole |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This tasty and comforting dish is a cinch to throw together, and you'd never suspect that the creaminess comes from reduced-fat ingredients. It lends itself to substitution, so if you're not a fan of certain tastes, you can easily switch to another variety of cream soup and/or use other veggies. I recommend using rotisserie chicken for added convenience. Ingredients:
1 cup rice |
1 1/4 cups chicken broth |
2 tablespoons olive oil |
2 cups sliced white mushrooms |
1 small onion, chopped |
2 cups shredded cooked chicken |
1 (10.75 ounce) can fat-free cream of chicken soup |
1 cup light sour cream |
1/2 cup milk |
1/2 cup chicken broth |
1 tablespoon seasoned salt (such as lawry's®) |
ground black pepper to taste |
1 cup shredded cheddar cheese |
1/4 cup crushed garlic-and-butter flavor croutons |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. Bring rice and 1 1/4 cup chicken broth to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
3. Heat olive oil in a saucepan over medium heat. Cook and stir mushrooms and onion in hot oil until mushrooms are soft and onion is translucent, 5 to 7 minutes. Stir chicken, chicken soup, sour cream, milk, 1/2 cup chicken broth, seasoned salt, and black pepper into the mushroom mixture. Reduce heat to low. Add cooked rice to the saucepan; stir until rice is evenly mixed in. Transfer mixture to prepared baking dish.
4. Bake in preheated oven 15 minutes. Top casserole with Cheddar cheese and crushed croutons; bake until top begins to brown, about another 10 minutes. Let cool 5 minutes before serving.
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