Chicken and Rice Casserole
A comforting and savory baked casserole made with tender chicken, white rice, and carrots in a creamy, low-sodium sauce. This recipe is specifically designed for a kidney-friendly diet, offering classic comfort food flavors while managing key nutrients.
For 4 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Preheat oven and prepare ingredients
- b.Preheat your oven to 375°F (190°C).
- c.Lightly grease an 8x8 inch baking dish.
- d.Ensure your rice is cooked and chicken is diced into small, even pieces.
- 2
Step 2
- a.Sauté the vegetables and chicken
- b.Heat olive oil in a large skillet or pan over medium heat.
- c.Add the diced carrot, celery, and red bell pepper. Sauté for 4-5 minutes until they begin to soften.
- d.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
Step 3
- a.Make the low-sodium cream sauce
- b.In the same skillet, melt the unsalted butter over medium heat.
- c.Whisk in the all-purpose flour and cook for 1 minute, stirring constantly to form a paste (roux).
- d.Gradually whisk in the low-sodium chicken broth and rice milk until smooth.
- e.Bring the sauce to a simmer and cook for 2-3 minutes, stirring, until it thickens slightly.
- f.Stir in the garlic powder, onion powder, dried thyme, black pepper, and the 1/4 tsp of salt.
- 4
Step 4
- a.Combine and bake the casserole
- b.Remove the skillet from the heat. Gently stir the cooked rice into the sauce, along with the sautéed vegetables and chicken.
- c.Mix everything together until well combined.
- d.Transfer the mixture to the prepared baking dish and spread it into an even layer.
- e.Bake uncovered for 20-25 minutes, or until the casserole is hot and bubbly around the edges.
- 5
Step 5
- a.Rest and serve
- b.Remove the casserole from the oven and let it rest for 5 minutes before serving.
- c.Garnish with fresh chopped parsley and serve warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not use salt substitutes, as they are often high in potassium chloride, which is dangerous for individuals with CKD.
- 2For extra flavor without adding sodium, squeeze a small amount of fresh lemon juice over the casserole before serving.
- 3You can cook a large batch of white rice ahead of time and freeze it in portions to make this recipe even quicker.
- 4Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
Adapt it for your goals.
Diabetic friendly
This recipe is moderately low in carbs. To make it more suitable, practice strict portion control (1 cup serving) and pair with a large side salad with a vinaigrette dressing to help manage blood sugar levels.
dairy freeDairy free
This recipe is already dairy-free as it uses rice milk and olive oil. If you use a butter substitute instead of unsalted butter, ensure it is a dairy-free variety.
Why this is on our healthy list.
Controlled Protein Content
Provides a moderate amount of high-quality protein from chicken, which is essential for the body but limited to reduce the workload on the kidneys.
Low in Sodium
Using unsalted butter, low-sodium broth, and a minimal amount of salt helps manage blood pressure and prevent fluid retention, crucial for kidney health.
Managed Potassium & Phosphorus
Carefully selected ingredients like white rice, carrots, and rice milk ensure that potassium and phosphorus levels remain within the safe range for a renal diet.
Frequently asked questions
Yes, for individuals on a renal diet, this casserole is a healthy choice. It is specifically designed to be low in sodium, potassium, and phosphorus, with a controlled amount of protein to support kidney health.