Poultry Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tsp kosher salt1 tsp fresh ground pepper1 tsp thyme, I use dried1 cup brown rice4 cups of chicken stock2.5 cup water8 oz poulty1 cup milk1 to 2 tbsp corn starch2 cups broccoli2 cups kale2 cups summer squash
Start brown rice in water.
Dice up fresh veggie and your poultry and add to a large bowl. Add rice when it is done. Heat up 4 cups chicken stock. Add 2 tbsp corn stock to one cup of milk and stir till disolved, add to the boiling stock whisk till it is incorperated and add to bowl. Mix well, add to baking pan (I use a lasagna pan) top with parmesan and bake at 350 for 30 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user CRAZYDOGLADYBO.
Dice up fresh veggie and your poultry and add to a large bowl. Add rice when it is done. Heat up 4 cups chicken stock. Add 2 tbsp corn stock to one cup of milk and stir till disolved, add to the boiling stock whisk till it is incorperated and add to bowl. Mix well, add to baking pan (I use a lasagna pan) top with parmesan and bake at 350 for 30 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user CRAZYDOGLADYBO.
Nutritional Info Amount Per Serving
- Calories: 191.6
- Total Fat: 3.8 g
- Cholesterol: 9.4 mg
- Sodium: 562.8 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 3.0 g
- Protein: 17.0 g
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