Low-Fat Chicken And Rice Casserole
A comforting low-fat chicken and rice casserole combining tender chicken, flavorful rice with vegetables, and creamy soups, perfect for family dinners and meal prep.
Ingredients
Instructions
- Prepare rice according to package directions, adding chopped onion and green pepper.
- Combine cooked rice and the cream of mushroom and cream of celery soups in a bowl; mix well.
- Season with salt and pepper to taste.
- Spoon the mixture into a baking dish; top with cooked, boned, and chopped chicken.
- Bake at 350°F (175°C) for 30 to 40 minutes or until bubbly.
Tips & Substitutions
To enhance the flavor, consider adding garlic or a splash of lemon juice to the rice mixture. If you prefer a creamier texture, substitute one can of soup with a low-fat sour cream or Greek yogurt. For a vegetarian version, use vegetable broth instead of chicken and omit the meat, or try adding beans for protein. This dish is a great way to use leftover chicken from other recipes.
Serving Suggestions
This casserole pairs beautifully with a fresh side salad or steamed vegetables for a balanced meal. You can also serve it alongside crusty bread or biscuits to soak up the creamy sauce. For a heartier option, consider pairing with a warm soup like Serendipity Soup as a starter, creating a comforting dining experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and bake at 350°F (175°C) until heated through, about 20-30 minutes. For quicker reheating, individual portions can be microwaved on high for 2-3 minutes, stirring halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Chicken And Rice Casserole contains roughly 218 calories, with 6g protein, 40g carbohydrates, and 4g fat. It is an excellent source of vitamin C (108% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1427mg per serving (62% 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 brown rice instead of white rice in this recipe?
Yes, you can use brown rice, but keep in mind it will require a longer cooking time. Make sure to adjust the amount of liquid used for cooking the rice, as brown rice typically needs more water. It's best to partially cook the brown rice before adding it to the casserole for optimal results.
Is there a way to make this casserole gluten-free?
Absolutely! To make this casserole gluten-free, substitute the cream of mushroom and cream of celery soups with gluten-free versions, or make your own using gluten-free flour. Additionally, ensure the rice you use is certified gluten-free, which is usually the case with plain rice.
Can I prepare this casserole ahead of time?
Yes, you can prepare this casserole ahead of time. Assemble the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, you might need to adjust the cooking time, as it will be cold from the refrigerator. Bake until bubbly and heated through.
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).