Cheesy Brown Rice, Swiss Chard & Chicken Bake

Prep Time: 30 min
Cook Time: 45 min
Serves: 6

A tasty “tried and true” fall casserole featuring savoury mushrooms, Swiss chard, brown rice and lean chicken. Bake in your favourite casserole dish or a deep dish pie plate.


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


1 Preheat oven 375°F (190°C). Oil casserole or spray with vegetable oil cooking spray.
2 Cook rice in unsalted water according to package directions. Set aside to cool.
3 Beat eggs with milk in large bowl. Add to rice.
4 Grate the cheese and add one cup to rice & egg mixture and reserve other cup (250 mL) for the top of the casserole.
5 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.
6 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.
7 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.