cheese broccoli, chicken and rice with faux cream of chicken soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 280.1
  • Total Fat: 5.7 g
  • Cholesterol: 53.9 mg
  • Sodium: 353.7 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 6.0 g
  • Protein: 28.9 g

View full nutritional breakdown of cheese broccoli, chicken and rice with faux cream of chicken soup calories by ingredient
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Introduction

I used cannellini beans to make the chicken soup, so this is gluten free and lower fat I used cannellini beans to make the chicken soup, so this is gluten free and lower fat
Number of Servings: 4

Ingredients

    228 gram(s) Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container)
    4 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
    .25 tsp Poultry seasoning
    .13 tsp Pepper, black
    .25 cup, chopped Onions, raw
    2 cup Great Value Instant Brown Rice - 1 cup cooked (1/2 cup - 43g dry rice)
    1 package (10 oz) Broccoli, frozen
    0.5 cup Kraft 2% Shredded Cheddar Cheese
    10 ounces Chicken Breast (cooked), no skin, roasted

Tips

I am on a very salt restricted diet. If you aren't add salt to taste in the soup stage.


Directions

Cut chicken into bite size pieces and brown. Remove from pan and set aside. Saute onions with cooking spray till soft. Add half can or 3/4 cup cooked cannellini beans and puree with stick blender. Add seasonings and chicken stock. rice, broccoli and chicken. Mix in cheddar cheese and transfer to sprayed casserole dish. Bake for about an hour at 350 F.

Serving Size: makes four 2-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user DORALYSE.

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