Weight Watchers Cheesy Chicken and Rice Casserole(points 6)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 255.5
  • Total Fat: 6.9 g
  • Cholesterol: 47.1 mg
  • Sodium: 884.2 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 5.0 g
  • Protein: 23.9 g

View full nutritional breakdown of Weight Watchers Cheesy Chicken and Rice Casserole(points 6) calories by ingredient


hummy hummy
Number of Servings: 8


    1 cup Brown Rice, long grain
    16 oz Tyson boneless, skinless chicken breast
    2 cup Swanson Chicken Broth 99% Fat Free
    2 cup (8 fl oz) Chicken bouillon
    1.67 package (10 oz) Broccoli, frozen
    1.67 package (10 oz) Mixed Vegetables, frozen
    1 cup Cheese, Kraft 2% Milk Reduced Fat Shredded Cheddar
    24 tbsp Sour Crean (Naturally Yours Fat Free) (by LBALLEW2)
    1 cup Milk, nonfat (skim milk)
    0.12 cup Whole Wheat Flour
    1 serving Land O Lakes, Light Butter, Salted, 1 Tbsp
    2 tsp Onion powder
    1 tsp Paprika
    0.25 tsp Kroger Iodized Salt
    0.25 tsp Pepper, black


1.Preheat oven to 400 degrees. Spray 9" x 13" baking dish with non fat cooking spray or olive oil mister.
2.Prepare rice according to package directions,but using chicke nbroth instead of water, and adding in the bouillon with broth.
3. bring a large a pot of water to a boil on the stove. Blanche broccoli and mixed vegetables for just about 3 minutes. Drain and spread evenly into baking dish. Top with cooked chicken. sprinkle with salt, pepper, onion powder, and paprika.
4. top with 0.5 cup of the shredded cheese. Then top with cooked rice.
5. In small saucepan, melt butter over medium high heat. Whisk in flour and stir until well combined.Add in milk,salt,pepper and continue to whisk constantly, until mixture bubbles and thickens. remove from heat and flod in the sour cream. Pour over rice, and then sprinkle evenly with remaining cheese.
6. Place in oven and bake for about 20 minutes,or until cheeseis melted and bubbly.
7. Let cool about 10 minutes before serving.

Serving Size: 1.25 cups

Number of Servings: 8

Recipe submitted by SparkPeople user ART0507.