Chicken Casserole(Low-Fat)
A hearty, low-fat chicken casserole combining tender chicken, rice, and vegetables, baked to perfection. Suitable for a comforting, healthy family meal.
Ingredients
Instructions
- Dice the cooked and boned fryer chicken.
- Mix the diced chicken with cooked rice, chopped onion, chopped celery, and the can of cream of chicken soup.
- Optional: add sliced almonds for extra flavor and texture.
- Transfer the mixture to a baking dish.
- Bake at 350°F for 30 minutes until heated through and slightly browned on top.
Tips & Substitutions
For a lighter version, consider using brown rice instead of white for added fiber. If you don't have cream of chicken soup, a homemade roux with low-fat milk and chicken broth can serve as a great substitute. Incorporate some frozen mixed vegetables for added nutrition and color. This dish is similar to Chicken Pot Pie II but in casserole form.
Serving Suggestions
This chicken casserole is delicious on its own, but pairs beautifully with a fresh green salad or steamed broccoli for a balanced meal. For a heartier option, serve it alongside garlic bread or a side of roasted vegetables. Consider topping it with fresh herbs like parsley or thyme for an aromatic finish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual portions for a quick meal, but be cautious not to overheat to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Casserole(Low-Fat) contains roughly 845 calories, with 28g protein, 61g carbohydrates, and 59g fat. It is an excellent source of protein (56% of the Daily Value), dietary fiber (53% of the Daily Value), and iron (31% of the Daily Value). Note that it is relatively high in sodium, at 823mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Leftover rotisserie chicken is a perfect shortcut for this casserole. Just ensure the chicken is shredded or diced before mixing it with the other ingredients. This not only saves time but also adds extra flavor to your dish.
Is it possible to make this casserole ahead of time?
Yes, you can prepare this casserole in advance! Assemble the ingredients in the baking dish, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to bake, simply remove from the fridge and bake as instructed, adding a few extra minutes to the cooking time if it’s cold.
Can I make this dish vegetarian?
Certainly! To make a vegetarian version, substitute the chicken with a mix of sautéed mushrooms, zucchini, and bell peppers. Replace the cream of chicken soup with a vegetarian alternative or a homemade creamy sauce. This will maintain the casserole's heartiness while keeping it meat-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).