It is very hard to find a casserole recipe without cream of something soup anymore. I understand it is easier, but casseroles are easy in general. I just prepared the sauce while I was cooking the chicken. Definitely give this a try...it's better for you, tastes better, and is super easy...what's not to love about that?!?
As with all casseroles this dish is pretty versatile. You can use any veggie or rice you want. I often make this with some carrots and celery sauteed with the onion. Cauliflower, ,green beans, or peas would be a great replacement for the broccoli or whatever combination you like. I had some broccoli leftover from last week so that worked out perfect for me tonight. Use whatever you like and enjoy!
Chicken and Rice Casserole
As with all casseroles this dish is pretty versatile. You can use any veggie or rice you want. I often make this with some carrots and celery sauteed with the onion. Cauliflower, ,green beans, or peas would be a great replacement for the broccoli or whatever combination you like. I had some broccoli leftover from last week so that worked out perfect for me tonight. Use whatever you like and enjoy!
Chicken and Rice Casserole
1/4 cup butter
1 onion, diced
6 cloves garlic, minced
1 tsp seasoning salt
2 tsp parsley
2 tsp parsley
1/2 tsp black pepper
1/4 cup flour
3 cups chicken broth
3 cups milk
2 cups long grain rice
1 lb chicken, cooked and chopped
2 cups shredded cheddar cheese
2 cups chopped broccoli
6 slices bacon, cooked and crumbled
- Melt butter in a large skillet
- Saute onions until translucent, about 10 minutes
- Add garlic, seasoning salt, pepper, parsley, and flour
- Cook for about 3 minutes to cook off the flour taste
- Whisk in milk and chicken broth until smooth
- Turn heat to medium-high and whisk in 1 cup of cheese until melted and the sauce comes to a simmer
- Add rice, lower heat to medium-low, cover, and simmer until rice is tender stirring occasionally (about 20 minutes)
- Add chicken, bacon, and broccoli to the rice mixture
- Pour into a 9x13 glass baking dish
- Sprinkle remaining cheese on top
- Bake in a 350 degree oven for 25 minutes or until heated through and cheese is melted
How easy is that?!? And no cream soups! This will change the way you make casseroles. Better for you and better tasting!
Below is the nutritional value per serving. This recipe yields approximately 8 servings.
| Nutrition Facts | ||||||
Serving Size 398 g
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Amount Per Serving
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Calories
547
Calories from Fat
199
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% Daily Value*
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Total Fat
22.1g
34%
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Saturated Fat
12.4g
62%
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Trans Fat
0.0g
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Cholesterol
103mg
34%
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Sodium
1046mg
44%
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Total Carbohydrates
49.3g
16%
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Dietary Fiber
1.6g
7%
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Sugars
6.8g
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Protein
35.6g
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Nutrition Grade B
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* Based on a 2000 calorie diet
|
Nutritional Analysis
What I am Eating - Townsend House
Cream of something is something I've cut out almost completely. There's the holiday potato casserole that just isn't the same without it. Other than that, I tend to skip over recipes with cream of xyz as an ingredient.
ReplyDeleteThis is an easy substitution! Thanks for linking up.
Michelle @Ms. enPlace
We have too. My husband said he loved this version and wanted to know what I did differently. When I told him he said "well use this recipe from now on". Definitely tastes so much better!
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