Chicken & Brown Rice Casserole

Made this the other night - pretty easy (especially if you use a pre-cooked chicken and boil-in-bag rice) and definitely tasty. You could use baby carrots to cut out even more prep work, and you could add more veggies as well!

Ingredients

• 2 Tbsp olive oil
• 1.5 cups carrots, peeled and chopped
• 1 large leek, halved lengthwise and thinly sliced (white part only)
• 3 cloves garlic, minced
• 3/4 cup milk (I used 1%)
• 2 Tbsp all-purpose flour
• 14oz. reduced-sodium chicken broth
• 8-oz. reduced-fat cream cheese (aka Neufchatel)
• 1 Tbsp lemon juice
• Zest of one lemon
• 12oz brown rice, cooked and drained
• 2lbs roasted chicken, skin removed and pulled into medium-sized pieces (I roasted my own, original recipe called for a cooked rotisserie chicken from the grocery store)
• 2 Tbsp butter
• 1/2 cup panko bread crumbs
• Pinch of red pepper flakes
• 2 Tbsp salt
• 1 tsp pepper

Directions 

1. Preheat ovento 375°F.
2. Heat olive oil in a skillet over medium heat.
3. Add carrots and leeks; cook 6 minutes or until tender.
4. Add garlic and cook about 1 minute or until fragrant.
5. Add flour to the pan and stir to coat.
6. Add milk to the pan and stir to combine.
7. Add chicken broth to skillet and cook until bubbling, adjusting the heat as necessary.
8. Add the cream cheese and stir until melted.
9. Continue cooking until the sauce is slightly thickened.
10. Stir in lemon juice, zest, red pepper flakes, salt and pepper.  Add more of each to taste.
11. Spread cooked rice in a 9x11 baking dish, add the chicken, distributing evenly, then pour mixture from skillet on top.
12. Melt butter in a small bowl in the microwave (about 30 seconds), then mix in panko.
13. Sprinkle mixture on top of casserole.
14. Bake 20-25 minutes or until golden brown. (You can give it a couple of minutes under the broiler if you want the panko really crispy!)

Adapted from Better Homes & Gardens.