Cheesy Chicken and Rice Casserole

Cheesy Chicken and Rice Casserole

Recipe by Sandra MyersCourse: DinnerCuisine: AmericanDifficulty: Medium


Prep time


Cooking time


Total time






  • 1 lb cooked skinless boneless chicken breasts, diced

  • 1 cup brown rice, uncooked

  • 2 cups fat free chicken broth

  • 16 oz frozen broccoli

  • 8 oz frozen mixed vegetables

  • 2 tbsp. whole wheat flour

  • 1 tbsp. light butter (I used Brummel & Brown)

  • 1-2 cubes chicken bouillon

  • 1 cup reduced fat cheddar cheese, shredded

  • 1 ½ cups fat free sour cream

  • 1 cup fat free milk

  • 2 tsp onion powder

  • 1 tsp paprika

  • Salt and pepper to taste


  • Preheat oven to 400 degrees F. Grease a 9” x 13” baking dish with non-fat cooking spray or olive oil mister.
  • Prepare rice according to package directions, but using the chicken broth instead of water, and adding in bouillon.
  • Bring a large pot of water to a boil. Dip broccoli and mixed vegetables for just about 3 minutes. Remove, drain and spread evenly into baking dish. Top with cooked chicken. Sprinkle with salt, pepper, onion powder and paprika.
  • Sprinkle with shredded cheese on top. Pour rice over cheese.
  • Melt butter in a small saucepan over medium high heat. Add in flour and whisk until well combined. Stir in milk, salt and pepper, and continue to whisk constantly, until mixture bubbles and thickens.
  • Remove from heat and fold in sour cream. Spread mixture evenly over rice, and then sprinkle evenly with remaining cheese.
  • Bake in preheated oven for about for about 20 minutes, or until cheese is melted and bubbly.
  • Remove and let it rest for about 10 minutes. Serve.
4-Ingredient Chicken And Rice Casserole
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