Chicken Rice Brocolli Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
12 oz. leftover roasted chicken (I used 8 oz. white and 4 oz. dark)1 bag (16 0z.) frozen broccoli1-1/2 cups instant brown rice1 10.5-10.75 oz. condensed cream of mushroom soup5 slices Giant brand reduced fat singles
Preheat oven to 350.
Make the rice and cook the broccoli to tender crisp, drain the broccoli reserving liquid for the soup.
Coat a casserole dish with cooking spray. Spread the rice in the bottom. Cover with diced leftover chicken. Top with the broccoli.
Mix I can of broccoli liquid with the condensed soup. Pour over the casserole. Top aith 5 slices of Giant reduced fat white american cheese. Bake in 350 degree oven until cheese melts and begins to brown.
Makes 3 servings.
Number of Servings: 3
Recipe submitted by SparkPeople user SHARON632.
Make the rice and cook the broccoli to tender crisp, drain the broccoli reserving liquid for the soup.
Coat a casserole dish with cooking spray. Spread the rice in the bottom. Cover with diced leftover chicken. Top with the broccoli.
Mix I can of broccoli liquid with the condensed soup. Pour over the casserole. Top aith 5 slices of Giant reduced fat white american cheese. Bake in 350 degree oven until cheese melts and begins to brown.
Makes 3 servings.
Number of Servings: 3
Recipe submitted by SparkPeople user SHARON632.
Nutritional Info Amount Per Serving
- Calories: 444.0
- Total Fat: 9.6 g
- Cholesterol: 49.0 mg
- Sodium: 1,939.8 mg
- Total Carbs: 53.4 g
- Dietary Fiber: 5.5 g
- Protein: 37.8 g
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