Chicken & Broccoli Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
5 cup Campbell's Healthy Request Cream of Chicken 5 cup Shurfine Frozen Broccoli Cuts 16 ounces Chicken Breast (cooked), no skin, roasted 1 tbsp Coconut Oil Organic - Spectrum Naturals 1 cup Cheese - Kraft Shredded Cheddar Cheese 1 cup Mahatma brown rice natural whole grain rice .25 cup dry or .75 prepared 2 cup, diced Celery, cooked 2 cup, chopped Onions, raw 3 tbsp Butter, unsalted 2 cup Low Sodium Chicken Broth
cook chicken, d-bone, discard skin and cube, cut up 2 cups of celery and onion and sauté in 3 TBS of butter. Cook the broccoli cuts according to package instructions. Do not drain the broccoli, mix the celery, onions, broccoli and chicken. For the rice, for every 1/2 cup of rice, add a teaspoon of coconut oil for every cup of water, according to the package's direction. Bring the water and coconut oil to a boil, and the rice , and cook for 25 minutes.Do not drain and put the rice in the refrigerator for 12 hours. This reduces the calories in half. I used 2 cups of dry rice to 5 cups of water. After the 12 hours, add the rice and cheddar cheese. place in a casserole dish and bake at 350 degrees.
Serving Size: 12- 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user PURPLEGRANNY14.
Serving Size: 12- 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user PURPLEGRANNY14.
Nutritional Info Amount Per Serving
- Calories: 162.5
- Total Fat: 8.6 g
- Cholesterol: 40.4 mg
- Sodium: 195.8 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 1.2 g
- Protein: 12.1 g
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