Chicken and Rice Casserole

Name: Chicken and Rice Casserole
Yield: 8 servings
Ingredients: Boneless Skinless Chicken Breast; Cooked Brown Rice; Cooked Wild Rice; Extra Virgin Olive Oil; Unsalted Butter; Yellow Onion; Kosher Salt; Freshly Ground Black Pepper; Garlic Clove; White Whole Wheat Flour; Low Sodium Chicken Broth; Skim Milk; Milk; Frozen Mixed Vegetables; 2% Greek Yogurt; Whole Milk Greek Yogurt; Shredded Sharp Cheddar Cheese; Shredded Mozzarella Cheese; Dijon Mustard; Dried Thyme; Chopped Parsley; Chopped Thyme

Well Plated

Serves: 8 Save

Ingredients (18)

3 cups shredded, cooked chicken breast* (about 3 medium breasts)
3 cups cooked brown rice or wild and brown rice blend
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 small yellow onion diced
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons minced garlic about 2 cloves
2 tablespoons white whole wheat flour
1 (14-ounce) can reduced sodium chicken broth
1 cup nonfat milk or milk of choice
16 ounces frozen mixed vegetables
1 cup 2% Greek yogurt or full-fat do not use fat free as it is prone to curdling
1 cup shredded sharp cheddar cheese divided
1/2 Cup shredded mozzarella cheese
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
Chopped fresh parsley or thyme for serving