Savory shallots and onions plus garlic and herbs jazz up chicken and rice. This warm, comforting one-pan meal is perfect for potlucks or large family dinners.
Ingredients
- 2 teaspoons olive oil
- ½ cup chopped shallots
- 2½ cups mix of sliced carrots and quartered Brussels sprouts
- 12 ounces chopped cooked chicken breast
- 2½ cups cooked brown and wild rice mix (TRY: Lundberg Family Farms Organic Wild Rice Blend)
- 2 teaspoons flavor boosts (1 teaspoon minced garlic plus ½ teaspoon each dried oregano and thyme)
- ½ teaspoon coarse salt
- 1 recipe recipe Creamy Casserole Sauce (see recipe, right)
- 1 cup bread crumb–nut topper (¾ cup fresh bread crumbs mixed with ¼ cup chopped almonds and 2 tablespoons olive oil)
Instructions
- Preheat oven to 375°F. In a large skillet over medium-high heat, heat oil. Cook shallots, carrots and Brussels sprouts until starting to soften, stirring occasionally, 6 to 8 minutes.
- In a large bowl, combine cooked vegetables, cooked chicken, cooked rice mix, garlic, oregano, thyme, salt and Creamy Casserole Sauce. Stir until well mixed and transfer to a 2 ½-quart casserole dish.
- Bake, covered, for 25 minutes. Uncover and stir; sprinkle with topper. Bake, uncovered, for 10 to 15 minutes more or until casserole is heated through and topper is golden brown.
Notes
Creamy Casserole Sauce: In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 2 minutes. Slowly whisk in 2 cups chicken or vegetable broth. Remove from heat and let cool slightly. Whisk ⅓ cup Greek yogurt or sour cream and slowly stir into broth mixture. Stir in ½ cup Parmesan cheese.
PER SERVING (1½ cups): 381 cal, 20g fat (9g mono, 3g poly, 8g sat), 65mg chol, 485mg sodium, 23g carb, (4g fiber, 4g sugars), 24g protein
