Cheddar Broccoli Chicken and Rice Casserole
One serving is 7 green, 6 blue, and 4 purple points.
Makes: 5 servings
Calories: 225
Ingredients
- 1 cup instant brown rice, uncooked
- Water to cook the brown rice
- 2 cups chicken broth
- 1 pound boneless, skinless chicken breasts, chopped
- 4 cups broccoli florets, chopped in small pieces (about 1 head broccoli)
- 2 tablespoons chopped onion
- 1 (10.5 ounce) can 98% fat-free cream of chicken soup
- 2 tablespoons fat-free milk
- 2 tablespoons light sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon Mrs. Dash chicken seasoning
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup reduced-fat shredded cheddar cheese, divided
- 5 reduced-fat club crackers, crushed
Instructions
- Cook brown rice according to the directions on the package.
- Pour broth into a large stir fry skillet and set over medium heat. Add chicken, broccoli, and onion and cook 10-12 minutes, or until the chicken is fully cooked; drain broth.
- Add cooked rice, cream of chicken soup, milk, sour cream, garlic powder, chicken seasoning, salt, pepper, and 1/2 cup cheese to the skillet with the chicken/broccoli mixture. Mix the ingredients well and cook 4-5 minutes, or until warmed throughout.
- Top with remaining 1/2 cup shredded cheese and the crumbled crackers; cover and cook 2-3 minutes, or until the cheese is melted.