Even when I am trying to eat lighter and make better choices there is one thing that I must have…CHEESE. Now I know this is not the best must have, I mean obviously must having veggies are a better option but as long as I can have some cheese every now and then I am a much happier “skinny” eater & this chicken and rice casserole makes me happy for sure.
Casseroles are also a must have…they are so easy, and if done right it can be balanced and full of flavor without a ton of guilt with some veggies & protein thrown in for good measure. Growing up my mom made a ton of casseroles, especially chicken and rice casseroles, some were better than others, but this recipe takes all the best from my mom’s casseroles and puts it into one casserole that has been lightened-up!
Spray a 2 qt casserole dish with nonstick spray, set aside
Preheat oven to 375
Line a rimmed baking sheet with foil
Place chicken breasts on foil and sprinkle with salt, pepper & chili powder evenly on both sides
Place into oven and let roast until cooked through, 15-20 minutes, or until juices run clear and center in no longer pink
While chicken is cooking, in a medium saucepan heat olive oil over medium heat
Add in onion and cook until softened, about 4-5 minutes
Stir in garlic and cook for an additional 1 minutes, stirring often
Stir in brown rice and cook for an additional 2 minutes
Whisk in chicken stock and bring to a boil
Reduce to a simmer, cover and let cook for 20-25 minutes, or until liquid is absorbed and rice is tender
Remove from heat and let cool
Once chicken is cooked remove breasts to a plate to cool and place chopped broccoli onto see pan as you cooked the chicken
Place back into oven and roast broccoli for an additional 15 minutes, tossing once
When broccoli is done remove and let cool while you mix up the casserole
To the pan with the rice add in sour cream, greek yogurt, salt, pepper and 1/2 cup of the cheese until well combined
Shred cooked chicken and stir into rice mixture
Stir in 3/4 of the roasted broccoli into the rice mixture until well combined
Spoon mixture into prepared casserole dish and place remaining broccoli over the top
Sprinkle remaining cheese over broccoli
Bake for 15-20 minutes or until cheese starts to brown and casserole is bubbly
Remove and let cool for 5 minutes
Serve & ENJOY!
Each serving is 10 WW Smart Points:
Calories 403 Calories from Fat 115 Total Fat 12.8g Saturated Fat 5.6g Trans Fat 0.0g Cholesterol 96mg Sodium 1065mg Potassium 599mg Total Carbohydrates 34.2g Dietary Fiber 3.3g Sugars 3.1g Protein 38.2g
Vitamin A 16% - Vitamin C 93% - Calcium 28% - Iron 13%
Nutrition Grade A
To make this a skinnier version I started with brown rice instead of white rice and then threw in some roasted broccoli…I love roasted broccoli and it adds a great flavor to this dish. Now one of my favorite parts of chicken and rice casserole is the creamy gravy that wraps itself around the rice, chicken and veggies making for a perfect bite…and this casserole has that but without any canned soups or added fat. To make the creamy gravy I used reduced fat sour cream and greek yogurt instead of the more traditional cream of chicken soup or cream of mushroom soup (FYI…they both kinda freak me out a bit) and I loved how it all turned out. The casserole had a little tang from the sour cream and yogurt but was still rich from the cheese and chicken and then with the roasted broccoli & it all comes together perfectly.
This casserole dishwould be perfect for this dish…plus the color is AMAZING!!
Trust me no one will know this is a skinner casserole…it has everything you love about the more traditional version without the guilt.