Chicken and rice casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 261.9
  • Total Fat: 6.4 g
  • Cholesterol: 70.9 mg
  • Sodium: 461.6 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 32.2 g

View full nutritional breakdown of Chicken and rice casserole calories by ingredient
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Number of Servings: 4


    4 chicken tenderloins
    Garlic powder
    Onion powder
    2 celery stalks
    1/4 green pepper, diced
    2 tbsp margarine
    1 garlic clove, minced
    White rice, 1 cup
    Frozen broccoli, 1/4 package
    Fat free shredded cheddar, .25 cup
    1 1/4 cups water
    1 cup of chicken broth


Makes 4 servings
Preheat oven to 375 degrees.

Dice celery stalks and green pepper. Add margarine (or no stick spray) to pan and saute for 2 minutes. Add chicken. Add garlic and onion powder on both sides. In the meantime, add the rest of the margarine to another pan. Add rice and saute for 5 minutes. Add garlic, 1/14 cups of water, and 3/4 cup of broth (you could add a full cup or 2, I just didn't have enough). Cook rice according to directions, leaving it slightly undercooked.
After chicken is fully cooked, remove from pan and shred with two forks.
Grease a baking pan.
Add rice to bottom of pan. Layer celery and green pepper, then chicken. Finally, add frozen brocolli to pan. Add the rest of the chicken broth to the pan. Bake for 50 minutes. Add cheese and bake an additional 5 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user SWEETCHICA1988.

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