Chicken With Rice Casserole is a wonderful warm dish when it’s cold outside! leftovers can be used for lunches the next day.
Portions: 4
Serving size: 1-1/2 cups
Ingredients
Nonstick cooking spray
2 tablespoons olive oil
2 tablespoons unsalted butter
1/3 cup white all-purpose flour
1/4 teaspoon black pepper
1 cup reduced sodium chicken broth
1-1/2 cups nondairy creamer
1-1/2 cups cooked white rice
2 cups cubed chicken or turkey, cooked
1/2 cup fresh mushroom pieces
1/2 cup bell pepper, chopped
1/4 cup onion, chopped
Preparation
Heat oven to 350° F. Spray a 1-1/2-quart baking dish with nonstick cooking spray.
In a large saucepan, heat olive oil and butter over low heat.
After butter is melted, stir in flour and black pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
Stir in broth and nondairy creamer. Heat to a boil, stirring constantly. Boil and stir for one minute.
Stir in cooked rice, chicken or turkey, mushrooms, green pepper and onion.
Pour into baking dish. Bake uncovered for 45 minutes.