Chicken and Rice Casserole

Instructions

1. 1

   Preheat oven and prepare ingredients

   • Preheat your oven to 375°F (190°C).
   • Lightly grease an 8x8 inch baking dish.
   • Ensure your rice is cooked and chicken is diced into small, even pieces.
2. 2

   Sauté the vegetables and chicken

   • Heat olive oil in a large skillet or pan over medium heat.
   • Add the diced carrot, celery, and red bell pepper. Sauté for 4-5 minutes until they begin to soften.
   • Add the diced chicken to the skillet. Cook for 3-4 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
3. 3

   Make the low-sodium cream sauce

   • In the same skillet, melt the unsalted butter over medium heat.
   • Whisk in the all-purpose flour and cook for 1 minute, stirring constantly to form a paste (roux).
   • Gradually whisk in the low-sodium chicken broth and rice milk until smooth.
   • Bring the sauce to a simmer and cook for 2-3 minutes, stirring, until it thickens slightly.
   • Stir in the garlic powder, onion powder, dried thyme, black pepper, and the 1/4 tsp of salt.
4. 4

   Combine and bake the casserole

   • Remove the skillet from the heat. Gently stir the cooked rice into the sauce, along with the sautéed vegetables and chicken.
   • Mix everything together until well combined.
   • Transfer the mixture to the prepared baking dish and spread it into an even layer.
   • Bake uncovered for 20-25 minutes, or until the casserole is hot and bubbly around the edges.
5. 5

   Rest and serve

   • Remove the casserole from the oven and let it rest for 5 minutes before serving.
   • Garnish with fresh chopped parsley and serve warm.