Creamy Chicken & Rice Casserole
Description
Tender chicken breast, fluffy white rice, and mild vegetables come together in a creamy, herb-seasoned sauce; without the heavy sodium, cream soups, or excess phosphorus of traditional casseroles. This is comfort food you can feel good about.
Ingredients
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a medium casserole dish.
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Cook rice according to package directions (use no-salt-added chicken broth in place of water for flavor).
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In a skillet, heat olive oil over medium. Add onion, carrot, and zucchini. Sauté about 5 minutes until softened, then add garlic and cook 1 more minute.
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Stir in flour and cook 30 seconds. Slowly whisk in rice milk and remaining broth to make a light sauce. Add thyme, parsley, and black pepper. Simmer 2–3 minutes until slightly thickened.
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Add cubed chicken and cook just until the outside is no longer pink (chicken will finish cooking in oven).
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In a large bowl, combine cooked rice, sauce mixture, and chicken. Stir in Greek yogurt.
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Transfer to casserole dish and bake uncovered 20 minutes, until chicken is cooked through and the casserole is bubbling.
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Let stand a few minutes before serving for best texture.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 50mg17%
- Sodium 140mg6%
- Potassium 320mg10%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 21g42%
- Phosphorus 180 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Protein needs: Use a smaller portion of chicken if your CKD dietary plan recommends limiting protein.
Veg swap: Zucchini can be swapped with green beans or cauliflower florets for variety.
Freezer friendly: Make ahead, portion, and freeze in small containers for reheating on busy days.
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