This casserole is a nice way to add more fresh vegetables, and some whole grain rice, to the dinner menu. 

I used celery and broccoli since this was what we had available. You can substitute this for your favorite fresh vegetables, or whatever you have on hand.

I also used a can of cream corn, to bring an added fun flavor, and a little creaminess.  My teenage sons loved this!

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Chicken and Brown Rice Casserole

A delightful (and filling) meal for your family!

Prep Time10 minutes

Cook Time48 minutes

Servings - 8 servings

Ingredients 

1x2x3x

• 12 oz. chicken broth
• 2 1/4 cups water
• 1 Tbsp onion powder
• 4 stalks celery chopped
• 1 1/2 cups whole grain brown rice
• 14 oz. can creamed corn
• 1 lb. ground chicken browned
• 1/3 cup fresh broccoli florets chopped into small pieces
• 1 1/2 1/2 cups shredded cheddar cheese

Instructions

• Combine first five ingredients in a stock pot. Bring to a boil. Then turn down to a low boil and cover. Simmer for 30 minutes. Turn off burner and let sit for 5 minutes.
• Brown the chicken in a skillet until fully cooked. Set aside.
• When the rice is finished, add the corn, broccoli florets, and browned ground chicken. Stir together.
• In a lightly greased 13 x 9 inch glass pan, spread the rice mixture.
• Top with cheese
• Bake in a pre-heated 350 degree oven for 15 minutes, or until cheese is fully melted.