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Chicken and Rice Casserole
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Yield: 4 servings

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Ingredients
  • 2 cups chicken broth
  • 1/4 cup all purpose flour
  • 3/4 cup skim milk
  • 2 cups boneless, skinless chicken breast, cooked and shredded
  • 1 1/2 cups minute rice (uncooked)
  • 1/2 cup reduced fat Mexican cheese, shredded
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon garlic powder, divided
  • 3/4 teaspoon onion powder, divided
  • 1/2 teaspoon black pepper, divided
Instructions

  1. Preheat oven to 350 degrees F.

  2. Add the chicken broth to a saucepan over medium high heat.

  3. Add the flour to a medium size bowl and slowly whisk in the skim milk. Add it slowly so there aren't any clumps of flour.

  4. Slowly whisk the milk mixture into the chicken broth. Add 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon black pepper.

  5. Let simmer for 2 minutes then remove from heat.

  6. In a large bowl add the uncooked minute rice and stir in the cream of chicken soup. Add the shredded chicken, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder and 1/8 teaspoon pepper. Mix together.

  7. Spray a baking dish with nonstick cooking spray. Add the chicken and rice. Top with the shredded cheese. Bake for 30 minutes.