Chicken Rice Casserole with mushrooms and kale
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound of cooked chicken breast cut into bite size piecesMinute Rice Multi Grain Medley - 4 servings cooked according to package1 cup of 2% reduced fat shredded cheddar cheese1 cup of part skim ricotta cheese1/3 cup of egg beaters or egg whites2 cups of sliced mushrooms4 cups of chopped kaleSalt and pepper to taste
Cook chicken as desired and cut into bite size pieces
Cook rice as directed on box
Cook mushrooms for 3 to 5 min then add kale to wilt
Combine the egg beaters, ricotta cheese, and shredded cheese in large bowl
When the rice is ready add this to the bowl with the other ingredients. Then add in the mushroom and kale mixture.
Coat 13x9 casserole dish with cooking spray or lightly coat with olive oil. Place chicken in the bottom of the dish. Add other ingredients and mix with chicken. Spread out evenly throughout the pan.
Cook at 350 for 30 to 35 min.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user VBKITCHEN.
Cook rice as directed on box
Cook mushrooms for 3 to 5 min then add kale to wilt
Combine the egg beaters, ricotta cheese, and shredded cheese in large bowl
When the rice is ready add this to the bowl with the other ingredients. Then add in the mushroom and kale mixture.
Coat 13x9 casserole dish with cooking spray or lightly coat with olive oil. Place chicken in the bottom of the dish. Add other ingredients and mix with chicken. Spread out evenly throughout the pan.
Cook at 350 for 30 to 35 min.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user VBKITCHEN.
Nutritional Info Amount Per Serving
- Calories: 330.7
- Total Fat: 10.3 g
- Cholesterol: 80.2 mg
- Sodium: 282.8 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 2.3 g
- Protein: 31.0 g
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