This tasty and comforting dish is a cinch to throw together, and you'd never suspect that the creaminess comes from reduced-fat ingredients. It lends itself to substitution, so if you're not a fan of certain tastes, you can easily switch to another variety of cream soup and/or use other veggies. I recommend using rotisserie chicken for added convenience.
Ingredients
- rice: 1 cup
- ¼ cups chicken broth: 1 piece
- olive oil: 2 Tbsp
- white mushrooms: 2 cups (sliced)
- onion: 1 piece (chopped)
- cooked chicken: 2 cups (shredded)
- fat-free cream of chicken soup: 1 can (10.75 ounce can)
- light sour cream: 1 cup
- milk: 0.5 cup
- chicken broth: 0.5 cup
- seasoned salt (such as Lawry's®): 1 Tbsp
- ground black pepper: (to taste)
- cheddar cheese: 1 cup (shredded)
- garlic-and-butter flavor croutons: 0.25 cup (crushed)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
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Bring rice and 1 1/4 cup chicken broth to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
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Heat olive oil in a saucepan over medium heat. Cook and stir mushrooms and onion in hot oil until mushrooms are soft and onion is translucent, 5 to 7 minutes. Stir chicken, chicken soup, sour cream, milk, 1/2 cup chicken broth, seasoned salt, and black pepper into the mushroom mixture. Reduce heat to low. Add cooked rice to the saucepan; stir until rice is evenly mixed in. Transfer mixture to prepared baking dish.
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Bake in preheated oven 15 minutes. Top casserole with Cheddar cheese and crushed croutons; bake until top begins to brown, about another 10 minutes. Let cool 5 minutes before serving.
