For you all chicken lovers, I think you have to try this menu. The combination of chicken, vegetable and rice will make the casserole more tasty and healthy. This casserole is a great way to get a lot of vegetables in your meal and is easy to prepare. A great idea for “planned leftovers,” so next time you roast a chicken or make brown rice with a meal, make extra and freeze for use in this recipe.
Today I want to share a recipe that I found a weeks ago. Chicken, Vegetable & Rice Bake. They're perfect when I'm pressed for time and I still want to get a hot meal on the table.
You can modify this casserole with the ingredients in your refrigerator like broccoli, carrot or other, if you really curious, here we go!
Ingredients
Cooking spray or 1⁄4 teaspoon vegetable oil
3 cups cooked, cubed chicken breasts
24 ounce package mixed vegetables, thawed
8 ounces fresh mushrooms, sliced (about 31⁄2 cups)
2 cups cooked brown rice
10.5 ounce can condensed 98% fat-free, reduced sodium cream of mushroom (or cream of chicken) soup
11⁄3 cups skim milk
2 teaspoons lemon juice
1⁄2 teaspoon curry powder
1 cup shredded reduced fat sharp cheddar cheese (4 ounces)
Direction :
1. Preheat oven to 375° F. Use cooking oil or 1⁄4 teaspoon oil to grease a 9-inch x 13-inch baking dish.
2. Combine chicken, mixed vegetables, mushrooms, and rice in a large mixing bowl or stock pot.
3. Whisk together soup, milk, lemon juice and curry powder. Pour over chicken mixture and use a large spoon to mix.
4. Spoon casserole mixture into the baking dish. Sprinkle cheese evenly over the top.
5. Bake, uncovered, for 30 minutes.
6. Serve
Try this recipe using other vegetables. For example, instead of mixed vegetables, use 1 pound of fresh broccoli, cut into bite-sized pieces and steamed until bright green and tender-crisp. You might also try using different varieties of frozen vegetables like peas and carrots or other vegetable blends. Check the label since some frozen vegetables may have added salt. Happy cooking and enjoy it. Keep healthy
You can modify this casserole with the ingredients in your refrigerator like broccoli, carrot or other, if you really curious, here we go!
Ingredients
Cooking spray or 1⁄4 teaspoon vegetable oil
3 cups cooked, cubed chicken breasts
24 ounce package mixed vegetables, thawed
8 ounces fresh mushrooms, sliced (about 31⁄2 cups)
2 cups cooked brown rice
10.5 ounce can condensed 98% fat-free, reduced sodium cream of mushroom (or cream of chicken) soup
11⁄3 cups skim milk
2 teaspoons lemon juice
1⁄2 teaspoon curry powder
1 cup shredded reduced fat sharp cheddar cheese (4 ounces)
Direction :
1. Preheat oven to 375° F. Use cooking oil or 1⁄4 teaspoon oil to grease a 9-inch x 13-inch baking dish.
2. Combine chicken, mixed vegetables, mushrooms, and rice in a large mixing bowl or stock pot.
3. Whisk together soup, milk, lemon juice and curry powder. Pour over chicken mixture and use a large spoon to mix.
4. Spoon casserole mixture into the baking dish. Sprinkle cheese evenly over the top.
5. Bake, uncovered, for 30 minutes.
6. Serve
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