During the countdown to 2013 I found some recipes that I couldn’t wait to try. This recipe was one of those.
Delicious and creamy, and made healthier to boot. The original recipe is 254 calories and 12 grams of fat. With just a few tweaks, we ended up at 178 calories and 5.3 grams of fat.
First tweak: substitute cottage cheese & milk for sour cream, or use Greek Yogurt. Just as creamy, quite delicious.
Second tweak: reduced the amount of cheese by switching to extra sharp cheddar (went from 2 C down to 1/2 C), and reduced the amount of Parmesan, by using it on the top of the dish rather than mixed in. Still get that cheesy flavor and can use much less cheese.
I ended up using my rice cooker to prepare much of the dish and then baked it as directed so all the creaminess blended together.
Creamy Rice Casserole - Adapted from What’s Cookin’ with the Johnstons
- 1 1/2 C uncooked brown rice
- 3 1/2 C chicken stock, divided
- 16 oz. baby bella mushrooms, sliced
- 2 T minced onion
- 2 stalks of celery, sliced
- 1 C diced, cooked chicken (or turkey)
- 1/2 C cottage cheese, or Greek yogurt
- 1/4 C milk
- 1/4 C Parmesan cheese
- 1/2 C extra sharp cheddar cheese
Place the 1 1/2 C uncooked brown rice and 3 C chicken stock into your rice cooker. Cook for about 10 minutes.
Add in 2 stalks of sliced celery (about 1 C).
Mix in mushrooms (these can be fresh, sautéed or canned).
Add in diced cooked chicken or turkey, cover and cook until rice is done.
Meanwhile, take 1/4 C milk and 1/2 C cottage cheese and blend them together.
Add in 1/2 C chicken broth and blend well. **Alternatively, you can use 1/2 C Greek Yogurt with 1/2 C chicken stock.
When the rice is ready, stir in the cheese/stock mixture.
Pour the entire rice mixture into a lightly greased 9x13 glass baking dish.
Top with Parmesan cheese. Then, bake at 375 for 20 minutes.
Sprinkle 1/2 C cheese over the top.
Bake for an additional 5 minutes, until cheese is melted.