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Cheesy Brown Rice, Swiss Chard & Chicken Bake Recipe

Cheesy Brown Rice, Swiss Chard & Chicken Bake
Source: Chicken

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Ingredients

  • 4 cups (1 L) brown rice, cooked
  • 4 eggs, medium
  • 1 cup (250 mL) 1% milk
  • 2 cups (500 mL) cheddar cheese, shredded
  • 1 tbsp (15 mL) olive oil
  • 1 cup (250 mL) onions, diced
  • 1/2 lb (0.3 kg) boneless, skinless chicken breasts
  • 1/2 lb (0.3 kg) brown mushrooms, fresh, sliced
  • 6 cups (1.5 L) swiss chard, fresh, sliced
  • 1/4 tsp (1.25 mL) salt
  • 1/4 cup (60 mL) basil, fresh, chiffonade
  • 1 tbsp (15 mL) thyme, fresh
PREP TIME
30m
COOK TIME
45m
TOTAL TIME
1h15m
YIELD
6 servings

Instructions

  • Preheat oven 375°F (190°C).
  • Oil casserole or spray with vegetable oil cooking spray.
  • Cook rice in unsalted water according to package directions.
  • Set aside to cool.
  • Beat eggs with milk in large bowl.
  • Add to rice.
  • Grate the cheese and add one cup to rice & egg mixture and reserve other cup (250 mL) for the top of the casserole.
  • Slice mushrooms.
  • Shred Swiss chard across into ½ inch (1.25 cm) ribbons.
  • The centre veins in the chard are edible.
  • Cut chicken breast into ½ inch (1.25 cm) pieces.
  • Heat the olive oil over medium-high heat.
  • Add diced onion with the chicken and stir and sauté for 5 minutes.
  • Stir in sliced mushrooms and chard and sauté a few minutes more until chard is wilted.
  • Sprinkle with salt.
  • Mix into the egg & rice mixture along with the shredded basil and thyme leaves.
  • Pour into the prepared casserole.
  • Cover with remaining cheese.
  • Bake for 35 minutes in preheated oven or until cooked through and lightly browned.
  • A knife inserted into the centre of the casserole should come out clean.

Dinner

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A recipe from Chicken

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