Chicken Rice Casserole with mushrooms and kale

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 330.7
  • Total Fat: 10.3 g
  • Cholesterol: 80.2 mg
  • Sodium: 282.8 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 31.0 g

View full nutritional breakdown of Chicken Rice Casserole with mushrooms and kale calories by ingredient


Introduction

Can use plain greek yogurt in place of Ricotta cheese or can use cottage cheese. Can use plain greek yogurt in place of Ricotta cheese or can use cottage cheese.
Number of Servings: 6

Ingredients

    1 pound of cooked chicken breast cut into bite size pieces
    Minute Rice Multi Grain Medley - 4 servings cooked according to package
    1 cup of 2% reduced fat shredded cheddar cheese
    1 cup of part skim ricotta cheese
    1/3 cup of egg beaters or egg whites
    2 cups of sliced mushrooms
    4 cups of chopped kale
    Salt and pepper to taste

Directions

Cook chicken as desired and cut into bite size pieces
Cook rice as directed on box
Cook mushrooms for 3 to 5 min then add kale to wilt
Combine the egg beaters, ricotta cheese, and shredded cheese in large bowl
When the rice is ready add this to the bowl with the other ingredients. Then add in the mushroom and kale mixture.
Coat 13x9 casserole dish with cooking spray or lightly coat with olive oil. Place chicken in the bottom of the dish. Add other ingredients and mix with chicken. Spread out evenly throughout the pan.
Cook at 350 for 30 to 35 min.


Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user VBKITCHEN.

TAGS:  Poultry |