1.5 Cups Long Grain Brown Rice 5.25 Cups Swanson's Chicken Broth 2 Cups broccoli, chopped 2 Cups Spinach, chopped 2 Cups Cooked Chicken Breast, chopped 1 Can Campbell's Cream of Chicken Soup 1 Cup Weight Watchers Mexican Four Cheese Blend
Preheat oven to 350. Boil 4.25 cups chicken broth. Add 1.5 cups rice, cover and simmer for 45 mins. In the mean time chop up 2 cups of fresh broccoli and 2 cups fresh spinach. Steam for 5 minutes then set aside. Add remaining cup of broth to can of cream of chicken soup. Mix together rice, chicken, vegetables, and soup and put in a 2.5 qt casserole dish. Bake covered for 25 mins. Add cup of cheese over top and bake uncovered for another 5-10 mins. Makes 8 servings as a main dish. Would easily make 12 as a side dish.
Number of Servings: 8
Recipe submitted by SparkPeople user ALYCIALYNSTWINS.
This was nice as a base recipe but it needed spices as vleckb stated. My other problem was the rice. It took well over 45 min for the broth to absorb. I think the liquid should be cut down by a cup or so.