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The perfect weeknight casserole the whole family will love!
1 LB. CHICKEN BREASTS
1 1/2 CUPS UNCOOKED INSTANT BROWN RICE
1/2 CUP WATER
2 1/2 CUPS CHICKEN BROTH
1/2 CUP MILK
1/4 CUP FLOUR
1/2 TSP EACH: ONION POWDER, GARLIC POWDER, SALT, PEPPER
STEP 1:
Warm milk on stovetop, mix in flour.
STEP 2:
Add chicken broth, garlic powder, onion powder, salt and pepper.
STEP 3:
Mix rice with milk/broth mixture. Place in greased 9 x 13 baking dish.
STEP 4:
Place chicken breasts on top of rice mixture. Add water if needed (so rice doesn’t dry out). Bake covered at 350 for 30 minutes.
Serve with a side of steamed broccoli topped with garlic salt.
Servings: 4
Nutrition per Serving: Calories 306, Fat 2, Carbs 32g, Fiber 2g, Sugars 1g, Protein 34g
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
