Broccoli Chicken, Brown Rice Casserole
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 277.0
- Total Fat: 9.7 g
- Cholesterol: 62.7 mg
- Sodium: 827.3 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 2.0 g
- Protein: 20.6 g
View full nutritional breakdown of Broccoli Chicken, Brown Rice Casserole calories by ingredient
Number of Servings: 10
Ingredients
-
4 cups of chicken stock low sodium
2 cups of long grain brown rice
2 bay leaves
Half of medium onion, chopped
2 cups of velveeta processed cheese
1 can fat free cream of chicken
1 can fat free cream of mushroom
1 10oz bag of frozen chopped broccoli
Salt, Pepper, and Garlic Powder to taste
Tips
Optional: Top the casserole with low fat crossiants and bake for an additional 8 to 10 mintues according to crossiant package.
Directions
Preheat oven to 350 degrees.
Boil vegetable or chicken broth with onion and bay leaves. Add chicken and cook until cook through. Remove chicken from broth and let cool. In chicken broth, onion, and bay leave mixture add brown rice. Bring up to a boil and reduce to low until rice is tender. Shred chicken thighs. Mix rice, cream of chicken, cream of mushroom, broccoli, chicken, cheese, and milk together in a baker. Bake in the oven at 350 degrees for 30 minutes. Stir half way thru.
Serving Size: Makes 10 1 cup servings
Boil vegetable or chicken broth with onion and bay leaves. Add chicken and cook until cook through. Remove chicken from broth and let cool. In chicken broth, onion, and bay leave mixture add brown rice. Bring up to a boil and reduce to low until rice is tender. Shred chicken thighs. Mix rice, cream of chicken, cream of mushroom, broccoli, chicken, cheese, and milk together in a baker. Bake in the oven at 350 degrees for 30 minutes. Stir half way thru.
Serving Size: Makes 10 1 cup servings