Easy Broccoli, Millet and Chicken Casserole
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 (500 ml) pkg. cambell's Gardennay Creamy Broccoli Parmesan Soup1/2 c. (125 ml) skim milk1/2 c. (125 ml) wild rice1/2 c. (125 ml) millet4 c. (1 L) chopped broccoli florets1 c. (250 ml) grated Cheddar cheese, divided4 skinless boneless chicken breast halves
Makes 4-6 servings
1) Preheat the oven to 375F (190 C).
2) Spray a 9" x 13" (23 x 33cm) casserole dish with non-stick cooking spray and set aside.
3) In a medium bowl, whisk together the soup and milk. Mix well.
4) Add the wild rice, millet, broccoli florets and 1/2 c. (125ml) of the cheese. Fold to mix well.
5) Pour into the prepared casserole dish.
6) Top with the chicken breasts and nesle them into the mixture.
7) Sprinkle dish with remaining 1/2 c. of cheese.
8) Cover and bake for 45 minutes to 1 hour until the cheese is melted and the chicken is cooked through.
9) Let stand for 5 minutes before serving
Number of Servings: 4
Recipe submitted by SparkPeople user PINKY_120.
1) Preheat the oven to 375F (190 C).
2) Spray a 9" x 13" (23 x 33cm) casserole dish with non-stick cooking spray and set aside.
3) In a medium bowl, whisk together the soup and milk. Mix well.
4) Add the wild rice, millet, broccoli florets and 1/2 c. (125ml) of the cheese. Fold to mix well.
5) Pour into the prepared casserole dish.
6) Top with the chicken breasts and nesle them into the mixture.
7) Sprinkle dish with remaining 1/2 c. of cheese.
8) Cover and bake for 45 minutes to 1 hour until the cheese is melted and the chicken is cooked through.
9) Let stand for 5 minutes before serving
Number of Servings: 4
Recipe submitted by SparkPeople user PINKY_120.
Nutritional Info Amount Per Serving
- Calories: 409.8
- Total Fat: 13.6 g
- Cholesterol: 104.6 mg
- Sodium: 1,043.8 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 5.4 g
- Protein: 42.7 g
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