Simple Chicken and Rice Casserole with OSF Dietitian Kaela Ketcham

WMBD This Morning

OSF Healthcare Dietitian Kaela Ketcham

Serve with steamed vegetables and fruit cup to have a balanced meal with hardly any time spent in the kitchen!
2 – 12.5 ounce cans of chicken breast (about 3 cups), drained and shredded
1 – 10.5 ounce can of healthy request cream of chicken soup
1 – 10.5 ounce can of healthy request cream of mushroom soup
¾ cup non-fat plain Greek yogurt
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 cup water
1 cup 1% milk
2 cups instant brown rice, uncooked
1/3 cup grated parmesan cheese
1. Preheat oven to 400 degrees Fahrenheit. Spray a 9×13 inch glass pan with cooking spray. Set aside.
2. In a large bowl combine all the ingredients except for parmesan cheese.
3. Pour mixture into prepared pan. Sprinkle with parmesan cheese.
4. Place iin oven and bake uncovered for 40-45 minutes or until cheese is golden brown

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