Creamy Chicken Casserole with Brown Rice, Mushrooms and Baby Kale

My favorite past time is lounging on my couch with a favorite cookbook.

I could spend hours thumbing through How to Cook Everything by Mark Bittman, and I find endless inspiration in any of the Weight Watcher’s Cookbooks.

Kalyn's Kitchen Chicken and Brown Rice Casserole

Kalyn’s Kitchen Chicken and Brown Rice Casserole

But these days I find it difficult to spend my hard earned money for a new cookbook, when a quick search on the internet produces tasty family and friend tested recipes.

All I have to do is type a few ingredients into my browser’s search bar and I come up with plenty of recipes to choose from. That’s exactly how I found this easy chicken casserole from Kalyn’s Kitchen.

Kale and Mushrooms

Kale and Mushrooms

Kalyn and I are veterans of the waist watching war.

While we took different approaches to weight loss – Kalyn lost weight with the South Beach Diet and I used Weight Watchers – we’ve both kept the weight off with the help of our commitments to sharing healthy recipes on our respective blogs.

Chicken and Brown Rice Casserole

Chicken and Brown Rice Casserole

When I saw Kalyn’s chicken and brown rice casserole, I knew exactly what I’d be making with my leftover chicken. I had cartons of baby kale and mushrooms waiting in my frig, and brown rice already cooked and ready to go in the freezer –  I was in business.

Kalyn's Kitchen Chicken and Brown Rice Stew

Kalyn’s Kitchen Chicken and Brown Rice Casserole

Thanks for the recipe Kalyn! I had one happy family when this easy casserole hit the table.

Happy, healthy cooking!

Easy Creamy Chicken and Brown Rice Casserole
Adapted from Kalyn's Kitchen
  • 2 teaspoons olive oil
  • 10 ounces mushrooms, sliced
  • 2 cups kale, chopped
  • 1 small onion, diced
  • 1 cloves garlic, minced
  • ½ cup low sodium chicken broth
  • ½ cup low fat sour cream
  • 1 tablespoon fresh thyme, minced
  • ½ teaspoon poultry seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup low fat mozzarella cheese, shredded
  • 1 cup brown rice, cooked
  • 2 cups chicken breasts, cooked and cubed
  1. Preheat the oven to 375 degrees. Spray a medium sized casserole dish with cooking spray.
  2. In a large non-stick skillet heat oil over medium high heat. Add onions, garlic, mushrooms a kale. Saute for 5 - 6 minutes until vegetables soften.
  3. Combine broth, sour cream, thyme, poultry seasoning, cheese, salt and pepper in a large bowl.
  4. Add vegetables, chicken and rice and fold to coat ingredients with sauce mixture.
  5. Pour into a casserole dish and bake for 20 - 25 minutes to heat through and melt the cheese.
Calories: 340kcal
Weight Watchers PointsPlus 8
Saturated fatty acids: 5.74g
Monounsaturated fatty acids: 4.75g
Polyunsaturated fatty acids: 1.40g
Total fat: 11.89g
Calories from fat: 107
Cholesterol: 82mg
Carbohydrate, by difference: 22.25g
Total dietary fiber: 2.78g
Protein: 33.30g
Nutrition Information
Serving size: 4

If you’re looking for more healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.

And don’t forget to visit my Facebook page, follow me on Twitter, or check out my Pinterest boards. I love to hear from you, and share my recipe finds from around the web.

Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information. 

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Thank you for sharing!



  1. says

    I agree, I don’t know how people even end up selling their cookbooks at all when all recipes can be found online now!! It’s insane. I always just type in my ingredients and end up with a wonderful recipe form a random site. This one sounds like a winner too!

    • says

      I have to agree. I like mature kale in recipes where it has a chance to cook and tenderize, but this baby kale is fantastic. It wasn’t too expensive either. You’ll have to find some and let me know what you think. :)

  2. says

    I enjoy sneaking kale into all sorts of dishes! Or any sort of dark green, really. Greens and mushrooms work well together, and I can imagine chicken would be great to round out the flavors of the dish. Good stuff – thanks.

    • says

      I like kale because it stands up so well to cooking and doesn’t wilt like spinach. I’ve expanded my palate to enjoy chard and other greens these days. It’s fun to mix it up.

  3. says

    I know what you mean about cookbooks – I have thousands of recipes bookmarked online, so I always remind myself of that when I see a new book at a store. But there’s still something about a new cookbook…

    This recipe looks delicious, by the way!

    • says

      The cookbook dilemma has gotten even more complicated now that I can buy them and read them on my tablet. But I still get my favorite cookbook fix with my beloved hard cover cookbooks. :)

  4. says

    Isn’t it amazing how many places we can get inspirations now and internet is really a big part of that. So many wonderful cooks and bloggers and of course that is including you, Kristi. Love the look of your casserole with those browned mushroom. :)

  5. says

    Kristi, the bright green leaves of the baby kale look wonderful – I have to keep my eyes open for them – I do not think that I ever saw some. I love the combination of winter greens and hearty mushrooms together with chicken and the brown rice, it sounds just perfect for this time of year.
    Have a great Thursday!

    • says

      The baby kale is new in my supermarket. I wouldn’t necessarily say that it’s inexpensive, but definitely worth the splurge. Have a wonderful Sunday. :)

    • says

      Since I have a hard time throwing away even the tiniest scrap of food, I’m always looking for a good recipe for leftovers. Kalyn’s recipe is perfect because it can adapt to almost any leftover veggie.

  6. says

    I too reach more for the internet for inspiration, especially bloggers who I feel like I know. Cookbooks are great for images of perfection, in-depth research, rambling stories (well you can get the latter on my blog too!), but tapping in your requirements to a search engine gives you instant, refineable results in a trice. This recipe looks so good right now. Winter has turned around and come back through the door. A little snow flurry earlier. Something like this would make us all feel warmer! Gorgeous

    • says

      I can’t believe we actually had snow here in Seattle last night. It was crazy. It’s gone now, but I was definitely ready for spring. Your Eggcentric breakfast post was fantastic. I was sure to share it. Such a terrific list of breakfast ideas – something for everyone.

    • says

      With so many terrific food bloggers out there like yourself, I can always find something tasty to choose from. Have a good weekend Hester. :)

  7. says

    Kristi, I love one dish meal, especially when there is rice involved…this dish that you feature here looks absolutely mouthwatering…all you need in a meal.
    Enjoy your weekend :)

  8. says

    Oh delightful :) I love casseroles. I know it’s not very “trendy” in the food world but it’s a meal in one and you can put so many vegetables in! I would definitely love a serving of this for dinner.

  9. Bob Lee says

    One dish meals are about all we eat anymore.
    These recipes have all been keepers. Love this blog!
    Thank you

  10. says

    The Creamy Chicken and Brown Rice Casserole looks yum and gooey. I love its texture, so creamy… And I love the trick of innovating recipes with the leftovers. It’s an art :) Thanks for this beautiful recipe

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