Nutritous Chicken Casserole
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This nutritious chicken casserole combines tender chicken, spicy pepper jack cheese, and wholesome brown rice for a satisfying, healthy meal.
Ingredients
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- 2 pre-cooked boneless, skinless chicken breasts, shredded
- 1/2 cup (120 ml) (5-6 whole) green onions, chopped
- 1/2 cup (120 ml) shredded pepper jack cheese (about 6 slices)
- 2 tbsp (30 ml) grated Parmesan cheese
- 1 tsp chili powder
- Salt, to taste
- Pepper, to taste
- 1 cup (240 ml) low-sodium chicken broth
- 1 cup (240 ml) cooked brown rice
- 1/2 cup (120 ml) Greek yogurt
- 1/2 cup (120 ml) diced tomatoes
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- In a large bowl, mix together the shredded chicken, green onions, 1/4 cup of the pepper jack cheese, Parmesan cheese, chili powder, salt, and pepper. Mix well to combine.
- In a food processor, blend the Greek yogurt and chicken broth until smooth. Add this mixture to the chicken mixture and stir to combine.
- Fold in the cooked brown rice and diced tomatoes until evenly distributed.
- Transfer the mixture to a greased casserole dish and spread evenly.
- Sprinkle the remaining 1/4 cup of pepper jack cheese on top.
- Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let the casserole cool for a few minutes before serving.
Notes
- For a spicier kick, add more chili powder or use a spicier cheese.
- This casserole can be stored in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
- Substitute Greek yogurt with sour cream if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 14
- Carbohydrates: 28
- Fiber: 3
- Protein: 30
- Cholesterol: 75
If You Liked This Recipe, You’ll Love These
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- Slow Cooker Chicken Enchilada Soup
- Crispy Chicken Thighs in Blueberry Sauce
Frequently Asked Questions
Why does the recipe blend Greek yogurt with chicken broth in a food processor?
Blending ½ cup Greek yogurt with 1 cup low-sodium chicken broth smooths out the yogurt so it incorporates evenly into the filling without leaving lumps. The mixture then gets stirred into the chicken and rice base before baking.
Can I use sour cream instead of Greek yogurt?
Yes — the notes specifically say to substitute Greek yogurt with sour cream if desired, which will give a slightly richer, tangier result.
How do I store and reheat leftovers?
The notes say the casserole keeps in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
