I saw this recipe and wanted to give it a try due to the rave reviews. I made a few adjustments and our family loved the end result. Do yourself a favor and either use quick cook rice or prepare the rice a day or two beforehand. Using pre-cooked ingredients will get this in the oven and on the table in no time. This makes a lot so feel free to cut in half for a smaller family or freeze leftovers for dinner later in the month.
This casserole will freeze beautifully and could also be prepared to sit in the fridge the night before you plan on serving. Serve with steamed green beans or broccoli for a hearty, healthy meal.
Ingredients
2 Tablespoons extra virgin olive oil
1/2 medium onion, finely diced
3 stalks celery, ends removed, finely diced
3 carrots, peeled, ends removed and diced
2 cloves garlic, pressed
2 cups shredded, cooked chicken breast
2 cups prepared brown rice
2 cups prepared wild rice
1/2 cup chicken stock
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups freshly shredded cheese (any from a block), divided
1/2 cup shredded parmesan (from a wedge)
1 cup milk
1 tsp chopped parsley
Pre-heat oven to 350. Finely dice onion, carrots and celery (I threw all of mine in the food processor with the chopping blade). Heat oil over medium high heat and saute vegetables, about 5-7 minutes or until softened. Add salt, pepper and garlic, cook about 2 minutes longer. Remove from heat and stir in shredded chicken, rice and milk. Mix well to combine. Stir in 1 cup shredded cheese and 1/2 cup parmesan cheese. Spread mixture into a 9×13 pan and pour chicken stock over evenly spread rice mixture. Top with parsley and remaining cup of cheese and bake for 25-30 minutes. Allow to sit for a few minutes before serving with your favorite steamed green veggie. Enjoy!
Serves 8-10
If serving 8: 7 points plus
Calories: 293, Fat: 8g, Carbs: 25g, Fiber: 3g, Protein 28g
If serving 10: 6 points plus
Calories: 234, Fat: 7g, Carbs: 20g, Fiber: 2g, Protein 22g
