Chicken, broccoli, rice and cheese casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups of water2 cups uncooked instant rice2 10-oz cans white chunk chicken, 98% fat-free, drained1 10.75-oz can low-fat condensed cream of mushroom soup1 10.75-oz can low-fat condensed cream of chicken soup1/4 cup margarine1 cup non-fat milk3 teaspons worcestershire sauce1 16-oz package frozen chopped broccoli1 small white onion, chopped (optional)1 cup shredded low-fat cheese
Preheat oven to 350 degrees F (175 C)
In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover and remove from heat. Let stand 5 minutes.
In a lightly-greased 9x13 inch baking dish, layer the cream of mushroom soup, cream of chicken soup, prepared rice, chicken, butter, worcestershire sauce, milk, broccoli and onion (if used.) Gently stir to mix the ingredients.
Bake in the oven for 30 minutes, stirring halfway through cooking. Sprinkle with shredded cheese and bake another 5 minutes or until cheese is melted.
Number of Servings: 8
Recipe submitted by SparkPeople user BAB5GUY.
In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover and remove from heat. Let stand 5 minutes.
In a lightly-greased 9x13 inch baking dish, layer the cream of mushroom soup, cream of chicken soup, prepared rice, chicken, butter, worcestershire sauce, milk, broccoli and onion (if used.) Gently stir to mix the ingredients.
Bake in the oven for 30 minutes, stirring halfway through cooking. Sprinkle with shredded cheese and bake another 5 minutes or until cheese is melted.
Number of Servings: 8
Recipe submitted by SparkPeople user BAB5GUY.
Nutritional Info Amount Per Serving
- Calories: 265.6
- Total Fat: 8.0 g
- Cholesterol: 31.8 mg
- Sodium: 681.1 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 2.4 g
- Protein: 23.7 g
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