Creamy Rice Casserole

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

Ingredients

• 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

Directions

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. 

Serve warm.