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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 376.7
  • Total Fat: 9.9 g
  • Cholesterol: 61.7 mg
  • Sodium: 243.9 mg
  • Total Carbs: 54.7 g
  • Dietary Fiber: 3.8 g
  • Protein: 21.3 g

View full nutritional breakdown of Slow Cooker Cheesy Chicken and Rice Casserole calories by ingredient
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Slow Cooker Cheesy Chicken and Rice Casserole

Submitted by: KADI1013

Introduction

I found this recipe on mommyskitchen.net, however I made some subsitutions to make it lower calorie.

10 WW points per serving and so good for a dinner meal!
I found this recipe on mommyskitchen.net, however I made some subsitutions to make it lower calorie.

10 WW points per serving and so good for a dinner meal!

Number of Servings: 4

Ingredients

    3 chicken thighs, boneless, skinless
    1 cup fat free evaporated milk
    1/2 cup chicken broth
    1 Tbsp all purpose white flour
    1 cup dry brown rice
    1.5 cups water, plus 1/2 cup
    1 cup frozen corn
    1 cup frozen broccoli
    2 Tbsps. butter
    1/8 cup chopped red onion

Tips

I seasoned mine with garlic, black pepper, and salt to taste. It is delicious and very filling!


Directions

Place chicken thighs, evaporated milk, onion, and chicken broth in slow cooker and cook on low for 6 hours.

1 hour prior to the end of cooking time cook the brown rice. Best way to cook long grain brown rice I have found is to use 1 cup rice to 1.5 cups water. Put these in a pot on the stove over high heat and bring to a boil. Once the water and rice are boiling cover the pot, reduce the heat to low, and simmer for 20 minutes. After 20 minutes remove from heat, however keep the pot covered for at least 10 minutes. I like very soft rice, so I actually left mine covered and put it in the refrigerator while I went to work out for one hour.

After 6 hours shred chicken in the slow cooker, then add the rest of the ingredients. Let the casserole cook for about 1 more hour on high or until thoroughly heated.

Divide into 4 even servings and enjoy!

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KADI1013.





TAGS:  Poultry |

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