Chicken, broccoli, rice and cheese casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 265.6
  • Total Fat: 8.0 g
  • Cholesterol: 31.8 mg
  • Sodium: 681.1 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 23.7 g

View full nutritional breakdown of Chicken, broccoli, rice and cheese casserole calories by ingredient
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A low fat variation of a classic recipe. A low fat variation of a classic recipe.
Number of Servings: 8


    2 cups of water
    2 cups uncooked instant rice
    2 10-oz cans white chunk chicken, 98% fat-free, drained
    1 10.75-oz can low-fat condensed cream of mushroom soup
    1 10.75-oz can low-fat condensed cream of chicken soup
    1/4 cup margarine
    1 cup non-fat milk
    3 teaspons worcestershire sauce
    1 16-oz package frozen chopped broccoli
    1 small white onion, chopped (optional)
    1 cup shredded low-fat cheese


Preheat oven to 350 degrees F (175 C)
In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover and remove from heat. Let stand 5 minutes.
In a lightly-greased 9x13 inch baking dish, layer the cream of mushroom soup, cream of chicken soup, prepared rice, chicken, butter, worcestershire sauce, milk, broccoli and onion (if used.) Gently stir to mix the ingredients.
Bake in the oven for 30 minutes, stirring halfway through cooking. Sprinkle with shredded cheese and bake another 5 minutes or until cheese is melted.

Number of Servings: 8

Recipe submitted by SparkPeople user BAB5GUY.

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