Chicken Broccoli & Rice Bake
Source of Recipe
Suzie
Recipe Introduction
This recipe freezes well.
It can be doubled to make a 9" x 13" casserole.
List of Ingredients
Chicken Broccoli & Rice Bake
Cooking spray
1 pkg (10oz) frozen, chopped broccoli, thawed
1 cup cooked white rice (warm slightly if using leftover rice)
2 cups (about 8oz) diced cooked chicken breast
1 can (10 3/4oz) Campbell's Healthy Request cream of chicken soup
1/4 cup reduced-fat mayonnaise
1/4 cup skim milk
1/8 tsp curry powder
1 tsp dill
1/2 tsp lemon juice
1 Tbsp fine, dry bread crumbs
Paprika
Recipe
Preheat oven to 350 degrees F. Coat an 8" x 8" pan with cooking spray. Layer broccoli in bottom of pan. Top evenly with rice and then chicken. In a large bowl, whisk together soup, mayonnaise, milk, curry powder, dill, and lemon juice; mix well. Pour evenly over chicken. Sprinkle top of casserole with bread crumbs and paprika. Spray cooking spray over bread crumbs (to help them crisp during baking). Bake uncovered for 25-30 minutes, or until bubbly.
Yield: 4 servings
Serving size: 1/4 of recipe
Per Serving:
244 Calories, 20g Carbs, 2g Fiber, 23g Protein, 8g Fat,
2g Saturated fat, 382mg Sodium
Exchanges per serving: 1 starch, 1 vegetable, 2 1/2 lean meat
Carbohydrate choices: 1 1/2
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