Chicken and Rice bake with Broccoli and Cheese

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 319.0
  • Total Fat: 9.4 g
  • Cholesterol: 99.0 mg
  • Sodium: 728.2 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 3.4 g
  • Protein: 40.7 g

View full nutritional breakdown of Chicken and Rice bake with Broccoli and Cheese calories by ingredient


Introduction

I've modified this from a Campbell's Soup recipe. I didn't cover the dish the first time and the rice didn't cook in 45 minutes so I had to cook another 20 minutes. I'm going to try this in the slow cooker next round. I've modified this from a Campbell's Soup recipe. I didn't cover the dish the first time and the rice didn't cook in 45 minutes so I had to cook another 20 minutes. I'm going to try this in the slow cooker next round.
Number of Servings: 4

Ingredients

    6 small or 4 large boneless chicken breasts
    1 can Cambell's Cream of Chicken soup - low fat
    3/4 cup brown long grain rice
    1 cup water
    3 cups chopped broccoli
    1/2 cup sliced mushrooms
    1/2 tsp onion powder
    1/2 tsp garlic powder
    1/2 tsp black pepper
    1 cup shredded 2% cheddar cheese

Directions

1. Mix soup, water, onion powder, garlic powder and pepper together in a shallow backing dish. Stir in rice and vegetables.

2. Place chicken on top of rice mixture, add more pepper if desired, and cover.

3. Bake at 375 for 45 minutes, or until chicken is cooked through and rice is tender.

4. Remove chicken and stir rice. Replace chicken and top with shredded cheese. Melt in oven if necessary.

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user DEBSGTNDOWN.