RECIPES

Cheesy Brown Rice, Swiss Chard & Chicken Bake

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.

Prep Time

30M

Cook Time

45M

Serves

6

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

Instructions

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.