Chicken & Broccoli Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 162.5
  • Total Fat: 8.6 g
  • Cholesterol: 40.4 mg
  • Sodium: 195.8 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 1.2 g
  • Protein: 12.1 g

View full nutritional breakdown of Chicken & Broccoli Casserole calories by ingredient


Introduction

2 cans of Campbell's Healthy Request Cream of Chicken soup; 1 16 oz. package of frozen broccoli cuts; 4 cups of cubed cooked chicken, 1 cup of shredded cheese, 2 cups of diced celery and onions, 3 TBS of butter and 1 TBS of coconut oil and 2 cups of low sodium Chicken broth 2 cans of Campbell's Healthy Request Cream of Chicken soup; 1 16 oz. package of frozen broccoli cuts; 4 cups of cubed cooked chicken, 1 cup of shredded cheese, 2 cups of diced celery and onions, 3 TBS of butter and 1 TBS of coconut oil and 2 cups of low sodium Chicken broth
Number of Servings: 12

Ingredients

    5 cup Campbell's Healthy Request Cream of Chicken
    5 cup Shurfine Frozen Broccoli Cuts
    16 ounces Chicken Breast (cooked), no skin, roasted
    1 tbsp Coconut Oil Organic - Spectrum Naturals
    1 cup Cheese - Kraft Shredded Cheddar Cheese
    1 cup Mahatma brown rice natural whole grain rice .25 cup dry or .75 prepared
    2 cup, diced Celery, cooked
    2 cup, chopped Onions, raw
    3 tbsp Butter, unsalted
    2 cup Low Sodium Chicken Broth

Tips

Just remember the coconut oil to reduce the calories in the rice. And remember I used 2 cups of dry rice, though I only put 1 cup in the recipe so the recipe would have the actual calories.


Directions

cook chicken, d-bone, discard skin and cube, cut up 2 cups of celery and onion and sauté in 3 TBS of butter. Cook the broccoli cuts according to package instructions. Do not drain the broccoli, mix the celery, onions, broccoli and chicken. For the rice, for every 1/2 cup of rice, add a teaspoon of coconut oil for every cup of water, according to the package's direction. Bring the water and coconut oil to a boil, and the rice , and cook for 25 minutes.Do not drain and put the rice in the refrigerator for 12 hours. This reduces the calories in half. I used 2 cups of dry rice to 5 cups of water. After the 12 hours, add the rice and cheddar cheese. place in a casserole dish and bake at 350 degrees.

Serving Size: 12- 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user PURPLEGRANNY14.