Chicken, Rice, & Vegetable Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 cups cooked rice2 cans chicken (5 oz. each)1 (10 oz.) package frozen mixed vegetables, thawed1 can (10.75 oz.) chicken broth, low sodium1 can condensed 98% fat free cream of chicken soup1 cup low-fat (2%) Shredded Cheddar Cheese
Makes 8 servings
Preheat oven to 350 degrees. Grease sides and bottom of a 9x13 glass dish (I use cooking spray). Mix ingredients in large bowl, soup and broth first, breaking up chunks of chicken. Pour mixture into 9x13 dish and bake for 30 minutes, until edges are brown.
Number of Servings: 8
Recipe submitted by SparkPeople user LUV2LAF08.
Preheat oven to 350 degrees. Grease sides and bottom of a 9x13 glass dish (I use cooking spray). Mix ingredients in large bowl, soup and broth first, breaking up chunks of chicken. Pour mixture into 9x13 dish and bake for 30 minutes, until edges are brown.
Number of Servings: 8
Recipe submitted by SparkPeople user LUV2LAF08.
Nutritional Info Amount Per Serving
- Calories: 250.6
- Total Fat: 7.2 g
- Cholesterol: 34.9 mg
- Sodium: 746.4 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 1.7 g
- Protein: 16.4 g
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