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Chicken and Brown Rice Casserole

January 14, 2012

Chicken and Brown Rice Casserole

Is it cold where you are?  Guessing that the majority of our readers are in Boston or Wisconsin, the answer is likely yes.  The wind is beating against our outer windows and through the (bare) tree.  Marc and I are currently plagued with the laziness of a mid-January weekend.  We have nothing major planned, aside from haircuts, dinner with friends and maybe a movie.  Sounds pretty perfect to me.

This week, we focused a lot on warm, delicious foods that would make for great lunchtime leftovers (New Year’s always brings a new look on one’s budget, does it not?!).  On Sunday night, I prepared this fantastic casserole for Monday which made for great leftovers throughout the week.  The casserole doesn’t have many green vegetables, so for an added nutrient boost, I served it on top of fresh baby spinach.  I would definitely make it again, but next time, I would add additional vegetables, maybe peas or carrots, and definitely spinach.  Enjoy!


Chicken and Brown Rice Casserole

from Kalyn’s Kitchen

  • 2 cups cooked brown Jasmine rice
  • 16 oz. mushrooms, washed, thickly sliced
  • 3 tsp. olive oil, divided
  • 1 onion, diced into small pieces
  • 2 tsp. Northwoods Seasoning Blend from Penzey’s Spices
  • 1/2 tsp. ground poultry seasoning
  • Salt and black pepper to taste
  • 1 1/2 – 2 c. rotisserie chicken, diced
  • 1/2 c. chicken stock
  • 1/2 c. low fat sour cream
  • 1/2 c. grated parmesan cheese
  • 2 c. Monterey Jack cheese, divided
  • Any additional veggies that suit your fancy.  For this, I just served it over a bed of fresh baby spinach.


  1. Cook brown rice according to package and let cool.  Preheat oven to 375 degrees.
  2. Heat 2 tsp. olive oil in heavy non-stick pan and sautee mushrooms until they are starting to brown and all liquid has evaporated.  Remove mushrooms from pan into a large bowl.
  3. In hot pan, add 1 tsp. olive oil.  Add onions and sautee 3-4 minutes or until onions are softened.  Add Northwoods and poultry seasonings, salt and pepper.  Sautee about 2 minutes more.
  4. When onions are finished cooking, add to bowl with mushrooms.  Add chicken and rice and stir gently until all meat and vegetables are evenly distributed in the rice.
  5. In a separate bowl, whisk together sour cream and chicken stock, then stir in parmesan cheese and one cup Monterey Jack.  Gently stir the sour cream mixture into the rice mixture.   (If you’re adding extra vegetables, ths would be the place to do it!)
  6. Spray a 2 quart casserole dish with non-stick spray.  Spoon rice mixture into the casserole dish and press down evenly to distribute.  Bake for 25 minutes or until casserole is slightly bubbling and barely starting to brown.
  7. Sprinkle remaining cheese over casserole and bake for about 15 minutes more or until cheese is melted and lightly browned.
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