Dreamy Creamy Chicken and Rice

The weather is slowly getting colder, but I'm not waiting for a real chill before I dive into comfort food. I have always loved a chicken and rice casserole. Here is a way to enjoy chicken and rice without gloopy cream-of-something soups and an hour or more of bake time.

The yogurt is a great alternative to the canned soup, adding a creamy texture to the sauce without the extra calories. The sauce is just thin enough for the rice to soak up.

Cook rice in a rice cooker or on the stovetop according to directions. 

Heat oil in a saute pan and add onions with a pinch of salt. Cook until the onions begin to sweat, just a few minutes. Add the chicken and cook until browned. 

Whisk together the chicken stock and yogurt.

Roughly chop the spinach.

Whisk the spinach, garlic, and basil into yogurt mixture.

When the chicken has browned, remove from pan and set aside. Turn heat down to medium-low and add yogurt mixture to pan. 

Shred or slice the chicken and add back to pan. Cook until just heated through and the spinach begins to wilt. 

Serve over rice and enjoy.

Dreamy Creamy Chicken and Rice
Serves 2

2/3 cup brown rice
1 teaspoon olive oil
1 small onion
salt and pepper
2 chicken breasts or thighs
1 1/2 cups low-sodium chicken stock
2/3 cup low fat plain or Greek yogurt
2 cups fresh spinach
1 teaspoon minced garlic
1 teaspoon dried basil

Cook rice in a rice cooker or on the stovetop according to directions. 

Heat oil over medium in a saute pan and add onions with a pinch of salt. Cook until the onions begin to sweat, just a few minutes. Add the chicken and cook until browned. 

Meanwhile, in a medium bowl, whisk together the chicken stock and yogurt until smooth. 

Roughly chop the spinach. Whisk the spinach, garlic, and basil into yogurt mixture. Salt and pepper to taste. 

When the chicken has browned, remove from pan and set aside. Turn heat down to medium-low and add yogurt mixture to pan. 

Shred or slice the chicken and add back to pan. Cook until just heated through and the spinach begins to wilt. Keep the heat low to keep the yogurt from curdling. 

Serve over rice and enjoy.