Cheesy Veggie Chicken Cassarole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 Uncle bens brown rice boil-in-bag 1 cup cherry tomatoes 1/2 cup Frozen Corn1 cup fresh sugar/snap peas2 Perdue Chicken breasts 1 cup Low Fat Cream of Mushroom Soup 1/3 cup Milk, nonfat, 1/2 cup Onions3/4 Kraft Free Shredded Cheddar Cheese
Cut chicken into bite-size pieces and cook in large skillet over med heat. While chicken is cooking, cut peas into bite size pieces and set aside. Cut tomatoes in half, set aside. Chop onion and add to chicken pan. Cook rice according to pkg directions. During last 5 minutes of rice cook time add peas and corn to the pot, let boil until rice is done, remove from heat and strain. In small bowl mix milk and cream of mushroom soup. Combine all ingredients except cheese in a small cassarole dish. Layer the cheese on top of the cassarole. Bake on middle reack of oven at 350 degrees until the cheese is melted.
Number of Servings: 2
Recipe submitted by SparkPeople user CRZYBB1.
Number of Servings: 2
Recipe submitted by SparkPeople user CRZYBB1.
Nutritional Info Amount Per Serving
- Calories: 453.4
- Total Fat: 6.0 g
- Cholesterol: 48.2 mg
- Sodium: 1,649.9 mg
- Total Carbs: 66.8 g
- Dietary Fiber: 6.1 g
- Protein: 33.2 g
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