Healthy Chicken and Rice Recipe

Healthy Chicken and Rice Recipe

Let me just say, that there is SO much you can add to this!  When I make this again, and I will, there are several things that I will add.  The reason why I didn’t this time is that I am “shelf” cooking.  We desperately need to go to the grocery, so I used what I had on hand.

I will be putting “optional” by each thing that I will use next time.  This can be loaded up with veggies and goodness.  There was one mistake that I made.  I put the rice in raw and it did not cook up well.  This is a technique that I use with Easy Brunzi Baseball Casserole.  That always works well.  However, this time, I had to add more chicken broth, cover, and cook it longer.

Lesson learned.

Healthy Chicken and Rice Casserole

3 chicken breasts (I cooked these in 1 c. of water, with seasoning, and minced onions in my instant pot).  Once it was cooked, I cut it up in chunks. I used 1.5 c. of the chicken stock.  Next time, I will use 2 cups of chicken stock.

In a big bowl, I put all my chicken, broth, 1 can of cream of chicken, a block of cream cheese, seasoning mix, 2 packets dry ranch, 1 c. rice (COOK THAT FIRST), and some cheddar.

Next time, I will add 1 steamed bag of cauliflower rice, possibly broccoli, fresh mushrooms, and chopped up spinach.  Oh, that would be so good.

I put all of that in a greased 13×9 dish.  The topping was 2 sleeves of ritz crackers with some butter in them. I ran that through the food processor.  Spread that over the top of the casserole and added a bit more cheddar.

Cook at 350 for 30 minutes, covered.  Then, I uncovered it for about 20 minutes.  It was really good.


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