High Protein Chicken and Rice Casserole
A hearty and nutritious high protein chicken and rice casserole packed with tender chicken, brown rice, and vegetables, perfect for a wholesome family meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 1x
Ingredients
2 cups cooked brown rice
1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup low-fat cottage cheese
1 cup shredded reduced-fat cheddar cheese
1 cup low-sodium chicken broth
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup chopped broccoli florets
1 cup chopped carrots
1 cup chopped bell pepper
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sauté for 3-4 minutes until softened.
Add the chicken pieces to the skillet and cook for 5-7 minutes until the chicken is no longer pink on the outside.
Add chopped broccoli, carrots, and bell pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally.
In a large mixing bowl, combine cooked brown rice, sautéed chicken and vegetables, low-fat cottage cheese, dried thyme, dried oregano, black pepper, salt, and chicken broth. Mix well.
Transfer the mixture into a greased 9×13 inch casserole dish and spread evenly.
Sprinkle shredded reduced-fat cheddar cheese evenly over the top of the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from oven and let it rest for 5 minutes before serving.