Chicken Broccoli (for noodles or rice)

Chicken Broccoli (for noodles or rice)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 235.3
  • Total Fat: 9.7 g
  • Cholesterol: 59.0 mg
  • Sodium: 778.9 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 4.4 g
  • Protein: 23.3 g

View full nutritional breakdown of Chicken Broccoli (for noodles or rice) calories by ingredient
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Introduction

Take advantage of canned soup and left over roasted chicken to make a pretty quick topping for either egg noodles or rice. Take advantage of canned soup and left over roasted chicken to make a pretty quick topping for either egg noodles or rice.
Number of Servings: 6

Ingredients

    1 cup chopped onion
    1/2 cup thin sliced red pepper
    2 cans condensed cream of chicken soup
    4 broccoli tops, chopped (a bit under a pound, 14.5 oz)
    left over roasted chicken, skin and fat removed, chopped (14.5 oz. I used 1 breast, 2 wings, 1 drumstick and 1 thigh)
    water to diluted the mixture to desired consistency

Directions

Saute onion and peppers in nonstick pan using Pam lightly to keep vegetables from sticking. Cook until limp. Add 2 cans of condensed cream of chicken soup, stir. Add chopped broccoli and add water sparingly until desired consistency. Cook for about five minutes, then add chopped chicken. Continue cooking until chicken is thoroughly heated through.

Serve over egg noodles or rice. (Nutritional information not included.)

Serving Size: Makes 6 servings, 1 cup each

Number of Servings: 6

Recipe submitted by SparkPeople user LILACEOUS.

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