Chicken Rice Brocolli Bake

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 444.0
  • Total Fat: 9.6 g
  • Cholesterol: 49.0 mg
  • Sodium: 1,939.8 mg
  • Total Carbs: 53.4 g
  • Dietary Fiber: 5.5 g
  • Protein: 37.8 g

View full nutritional breakdown of Chicken Rice Brocolli Bake calories by ingredient


lo-fat, easy casserole and a good way to use leftover roasted chicken lo-fat, easy casserole and a good way to use leftover roasted chicken
Number of Servings: 3


    12 oz. leftover roasted chicken (I used 8 oz. white and 4 oz. dark)
    1 bag (16 0z.) frozen broccoli
    1-1/2 cups instant brown rice
    1 10.5-10.75 oz. condensed cream of mushroom soup
    5 slices Giant brand reduced fat singles


Preheat oven to 350.

Make the rice and cook the broccoli to tender crisp, drain the broccoli reserving liquid for the soup.

Coat a casserole dish with cooking spray. Spread the rice in the bottom. Cover with diced leftover chicken. Top with the broccoli.

Mix I can of broccoli liquid with the condensed soup. Pour over the casserole. Top aith 5 slices of Giant reduced fat white american cheese. Bake in 350 degree oven until cheese melts and begins to brown.

Makes 3 servings.

Number of Servings: 3

Recipe submitted by SparkPeople user SHARON632.

Member Ratings For This Recipe

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    We totally love it, and we give it two thumbs up, way to go. Yum yum! - 9/18/07