Poultry Casserole

By dette

This is my healthy version of a poultry casserole, I use either chicken or turkey and add and substitute veggetable for what is in season.

Ingredients

• 1 tsp kosher salt
• 1 tsp fresh ground pepper
• 1 tsp thyme, I use dried
• 1 cup brown rice
• 4 cups of chicken stock
• 2.5 cup water
• 8 oz poulty
• 1 cup milk
• 1 to 2 tbsp corn starch
• 2 cups broccoli
• 2 cups kale
• 2 cups summer squash

Preparation

Step 1

Start brown rice in water.

Dice up fresh veggie and your poultry and add to a large bowl. Add rice when it is done. Heat up 4 cups chicken stock. Add 2 tbsp corn stock to one cup of milk and stir till disolved, add to the boiling stock whisk till it is incorperated and add to bowl. Mix well, add to baking pan (I use a lasagna pan) top with parmesan and bake at 350 for 30 minutes.

Number of Servings: 6

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 191.6
Total Fat: 3.8 g
Cholesterol: 9.4 mg
Sodium: 562.8 mg
Total Carbs: 22.8 g
Dietary Fiber: 3.0 g
Protein: 17.0 g