Photo: John Autry; Styling: Mindi Shapiro
Yield
4 servings (serving size: 1 1/4 cups)

Although the yellow and green squash give this chicken and rice casserole a colorful appearance, you can use one or the other, if you prefer.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Heat a large saucepan over medium-high heat. Coat pan with cooking spray or olive oil. Add onion to pan; sauté 5 minutes, stirring occasionally. Sprinkle chicken with 1/4 teaspoon pepper; add chicken, meaty side down, to pan. Cook 6 minutes or until browned; turn chicken over. Add broth to pan. Reduce heat, cover, and simmer 15 minutes or until chicken is done. Remove chicken from pan, reserving broth in pan. Let chicken stand 10 minutes. Remove chicken from bones; shred. Discard bones. Place chicken in a large bowl.

Step 3

Bring broth to a boil; cook, uncovered, until reduced to 1/2 cup (about 10 minutes). Add broth mixture to chicken. Melt butter in pan over medium-high heat. Add squash to pan; sauté 3 minutes or until lightly browned, stirring frequently. Add squash mixture, rice, and minced rosemary to the chicken mixture, and toss gently to combine.

Step 4

Place flour in a medium saucepan over medium heat. Gradually add milk, stirring until smooth; bring to a boil. Cook 1 minute or until thick, stirring constantly with a whisk. Remove from heat; let stand 30 seconds. Add 1/4 cup cheese; stir with a whisk until smooth. Add remaining 1/4 teaspoon pepper, milk mixture, and salt to chicken mixture; stir to combine. Spoon chicken mixture into a broiler-safe 8-inch ceramic baking dish coated with cooking spray. Sprinkle remaining 1/4 cup cheese over rice mixture; bake at 350° for 20 minutes or until thoroughly heated. Remove casserole from oven.

Step 5

Preheat broiler.

Step 6

Broil casserole 5 minutes or until golden.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Much easier to simplify

jopalis
April 05, 2016
Look, use rotisserie chicken...or make your own shredded up chicken. Make a medium white sauce....that's 2 T flour 2 T Butter and 2 c milk....can reduce milk if you like...blend in cheese I also would probably do my sauce using half stock half milk....or whatever. Saute your veggies...squash sounds lovely...add whatever veggies to taste...onions, mushrooms etc...saute it all up in butter....then go ahead and combine it all. Why this is written to be so labor intensive is ridiculous...doesn't make you a good cook to have it read like a surgical procedure!

Nutritional Info must be wrong

JThom
July 30, 2016
There is no way that one serving of this dish has 23 grams of protein. If this makes four servings, there would only be 2 ounces of chicken per serving. Wonder if all the numbers are off?

Darn good

Kaye
February 12, 2018
I nearly skipped step 2 and I'm so glad that I didn't!  I really believe the depth of flavors start with this step.  So yes, this is not a recipe for a busy weeknight.  But on a Sunday, I was able to do step 2 earlier in the day and the assemble the casserole closer to the bake time.  For those who are familiar, Costco carries a frozen chicken and rice dish, and this is very similar with much less fat and sodium.  Even my picky daughter cleaned her plate.  So how to make it a five star?  Next time I'll add some sliced mushrooms in with the onion and maybe switch the herb from rosemary to thyme or herbs de provence.  FYI, we got about 6 servings (1.25 cups) out of this.

KJmomof3's Review

mizgore
August 12, 2014
N/A

moonburst37's Review

HealthyBrandy
August 31, 2010
Great inexpensive meal! Super creamy and filling.

EEK1117's Review

cookinla
December 01, 2013
Enjoyed this immensely and less labor intensive than you might think. Preparing the rice ahead of time and using cooked chicken cuts down on the prep significantly. I used one skillet and just did everything in order. Did the diced onions and chicken broth, then once I added that to the bowl used same skillet for the squash, then did the milk, flour and cheese after that. I used brown basmati rice, fat free half and half instead of 2%, Wondra flour to avoid lumps and shredded Parmesan because that's what I had in the house. My husband doesn't like rosemary so I used Herbes de Provence instead. A definite keeper, it was very flavorful and easy to prepare.

HealthyBrandy's Review

Cindos
July 13, 2010
So good. I'm making my fiancé a believer in healthy food! I substituted dried Rosemary, brown rice, leftover chicken and eggplant.

KatieOwen's Review

KimS65
January 12, 2013
N/A

namakani's Review

Lara92
August 01, 2011
This recipe was OK. It would have been much better with cream of chicken instead of the flour/cheese mix. I won't make it again.

Cindos's Review

steponme
November 20, 2013
Not fantastic, but not bad. I used frozen broccoli and skipped the step where you boil it. I just mixed the frozen broccoli in with the chicken and went from there. Served over egg noodles with a lettuce salad. I will make this dish again. Nice b/c you can do parts of it ahead of time and assemble for a nice supper. Not "worthy of a special occasion" as it says under this post, (I can interpret reviews on my own and I suspect most people can, myrecipes.com/CookingLight.com) but a nice way to feed the hungry family after a busy day.