BROWN RICE AND CHICKEN CASSEROLE RECIPES

Name: Chicken, mushroom, and brown rice slow cooker casserole
Prep time: 15 min
Cook time: 7 h 6 min
Total time: 7 h 21 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 spray(s) Cooking spray; 20 oz Uncooked boneless skinless chicken thigh(s) use eight 2 1/2 oz thighs; 2 cup(s) Canned chicken broth reduced-sodium; 0.5 pound(s) Cremini mushroom(s) sliced; 1 cup(s) Uncooked leek(s) white and pale green parts only, thinly sliced, washed carefully for grit; 1 cup(s) Uncooked carrot(s) thinly sliced; 1 cup(s) Uncooked celery thinly sliced; 0.75 cup(s) Uncooked long grain brown rice medium-grain (such as brown Arborio); 2 tsp Worcestershire sauce; 1 tsp Dijon Mustard; 1 tsp Dried sage; 1 tsp Table salt; 0.5 tsp Black pepper freshly ground

CHICKEN, MUSHROOM, AND BROWN RICE SLOW COOKER CASSEROLE ...

Chicken, mushroom, and brown rice slow cooker casserole ... image

A fabulous slow cooker meal that’s easy enough for a casual weeknight meal and tasty enough for a weekend gathering. You can keep the prep time to about 15 minutes if you brown the chicken while you prep the veggies. Then assemble the everything in the slow cooker and allow it to take care of the rest of the cooking for you. We recommend not skipping the step of browning the chicken because it adds so much more flavor to the casserole. While this recipe calls for cooking the chicken in a separate skillet, there are slow cookers on the market that have inserts that can go right from the stovetop to the cooker — and that means there’s one less pan to clean up.

Provided by WEIGHTWATCHERS.COM

Categories Dinner

Total Time 441 minutes

Prep Time 15 minutes

Cook Time 426 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 spray(s) Cooking spray
20 oz Uncooked boneless skinless chicken thigh(s) use eight 2 1/2 oz thighs
2 cup(s) Canned chicken broth reduced-sodium
0.5 pound(s) Cremini mushroom(s) sliced
1 cup(s) Uncooked leek(s) white and pale green parts only, thinly sliced, washed carefully for grit
1 cup(s) Uncooked carrot(s) thinly sliced
1 cup(s) Uncooked celery thinly sliced
0.75 cup(s) Uncooked long grain brown rice medium-grain (such as brown Arborio)
2 tsp Worcestershire sauce
1 tsp Dijon Mustard
1 tsp Dried sage
1 tsp Table salt
0.5 tsp Black pepper freshly ground

Steps:

Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside.
Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours. Yields 1 chicken thigh and about 2/3 cup rice-vegetable mixture per serving.

Nutrition Facts : Calories 61 kcal

CHEESY BROWN RICE, BROCCOLI AND CHICKEN CASSEROLE RECIPE ...

Cheesy Brown Rice, Broccoli and Chicken Casserole Recipe ... image

Make a satisfying casserole out of good-for-you ingredients like broccoli and brown rice. Hint: the leftovers are just as good!

Provided by Cindy Rahe

Total Time 50 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 14

Ingredients

1 bag (12 oz) frozen broccoli florets
About 1/4 cup olive oil
1 lb boneless skinless chicken breast, diced into bite-size pieces
Salt and pepper, to taste
Red pepper flakes, as desired
1/2 onion, diced
1 clove garlic, finely chopped
2 tablespoons Gold Medal™ all-purpose flour
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup milk
1 1/2 cups cooked brown rice
1 1/2 cups shredded Cheddar cheese (6 oz)
3/4 cup Progresso™ plain panko crispy bread crumbs
1 tablespoon butter, melted

Steps:

Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
Microwave frozen broccoli on microwavable plate uncovered on High 4 minutes; set aside.
In 10-inch skillet, heat a few teaspoons of the olive oil over medium-high heat until hot. Add chicken, salt, pepper and red pepper flakes. Cook until golden on outsides and no longer pink in center. Remove chicken to plate. Add onion to the still-hot pan; season with salt, and cook until onion begins to soften and become translucent. Add garlic; cook 60 seconds. Add 2 tablespoons of the olive oil, followed by flour, and stir to make a roux. Cook the roux 1 to 2 minutes or until lightly golden. Gradually beat in the chicken broth with whisk, followed by the milk, and simmer until slightly thickened into a gravy.
Either in the skillet (if large enough), or a large mixing bowl, mix the chicken, gravy, broccoli, brown rice, and half of the cheese. Pour mixture into baking dish. In small bowl, mix bread crumbs and melted butter; add remaining cheese, and spread the mixture on top of casserole.
Bake about 20 minutes or until top is crisp and golden and casserole is bubbling around edges. Let sit a few minutes before serving.

Nutrition Facts : ServingSize 1 Serving

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