Description
Creamy and satisfying just like the classic casserole, but this comforting entree is much healthier, packed with tender crisp vegetables, and is also surprisingly meat-free! So delicious no one will even know.
Ingredients
- 3 cups Quick Cooking Brown Rice
- 4 Quorn Chik’n Cutlets, Thawed
- 12 ounces, weight Frozen Broccoli Cuts
- 1-½ cup Shredded Sharp Cheddar Cheese, Divided
- ¼ cups Reduced Fat Organic Ranch Dressing
- ½ cups Light Sour Cream
- ¼ cups 2% Milk
- ½ teaspoons Kosher Salt
- Garlic Powder, To Taste
Preparation
Cook rice according to package directions. Yield will be roughly 6 cups. Cover and keep warm.
Meanwhile, pan fry Chik’n cutlets in a pan coated with cooking spray until lightly browned on both sides. Cool slightly and chop into cubes.
Steam broccoli cuts just until hot and tender crisp. This can be done in the microwave in a bowl with a few tablespoons of water. Cook on high for 4–5 minutes, stirring halfway in between. Drain excess water when cooking is complete.
Stir together the cooked rice, cubed Chik’n, broccoli, 3/4 cup cheddar cheese, dressing, sour cream, milk, salt, and garlic powder. Pour into a casserole pan lightly coated with cooking spray and spread the remaining cheese on top evenly. Broil on high until bubbling and cheese is lightly browned, roughly 5–10 minutes (watch carefully to avoid burning). Cool on a rack for 10 minutes then dig in!
