DoughSeeDough

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Lightened-Up Cheesy Chicken & Rice Casserole

2 Comments


When I hear the word casserole, images of cheesy, fatty, not-so-great-for-you comfort food comes to mind. What if I told you that you could have all the comfort food flavor without all the bad stuff? This dish is loaded to the top with veggies and whole grains. It’s a dish you can feel great about eating.

Lightened Up Cheesy Chicken & Rice Casserole

Lightened-Up Cheesy Chicken & Rice Casserole

3 cups cooked brown rice
3 boneless, skinless chicken breasts
1/2 large onion, chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
1 green bell pepper, chopped
1 jalapeno, seeded and chopped (optional)
1 head broccoli, cut into florets and steamed (about 4 cups)
10.75 ounce can fat-free cream of mushroom soup
1 cup low-sodium chicken broth
2 tablespoons light mayo
1 tablespoon Dijon mustard
1 1/2 cups shredded cheddar cheese

  1. Preheat oven to 350°F. Spread cooked rice in the bottom of a 9×13 baking dish.
  2. Heat a large pan over medium-high heat. Spray with cooking spray. Add chicken and cook until cooked through and no longer pink in the middle. Remove chicken from pan to a separate bowl.
  3. Add onion, garlic, mushrooms, bell pepper, and jalapeno to pan. Cook until vegetables just begin to soften. Stir in soup, broth, mayo, and mustard until well combined. Mix in broccoli, 3/4 cup of the cheese, and the cooked chicken. Scoop mixture on top of rice in baking dish and sprinkle remaining cheese on top.
  4. Bake in preheated oven for 20 minutes or until cheese is bubbly. Allow to cool 5 minutes before serving.
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Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

2 thoughts on “Lightened-Up Cheesy Chicken & Rice Casserole

  1. Do you add the cooked chicken into the mix that you put on top of the rice? This looks great.

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