Cheesy Chicken, Broccoli, and Rice Bake

A great recipe to use leftover chicken that has been properly handled. Combine with broccoli, cheese, onions, garlic, and brown rice to create a quick dinner!

• Prep: 15 min
• Cook: 54 min
• Total: 1 hr 9 min
• Servings: 12
• Cuisine: American
• Difficulty: Easy

Dietary

• Low-Sugar

Tags

• bake
• comfort food
• savory
• classic
• crowd-pleaser
• healthy

Ingredients

• 5 cup water
• 2.5 cup brown rice
• 0.25 cup onion (chopped)
• 1 clove garlic clove (chopped)
• 1 cup skim milk
• 1 can condensed cream of mushroom soup (reduced-sodium)
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 0.75 cup cheddar cheese (low-fat, grated)
• 2 cup chicken (cooked, shredded)
• 2 cup broccoli (chopped)

Instructions

1. Preheat oven to 350 °F. In large saucepan, bring 5 cups water to boil.
2. Add 2 1/2 cups brown rice, 1/4 cup chopped onion, and 1 chopped garlic clove to the saucepan.
3. Cook for about 30 minutes or until the rice is soft.
4. While rice is cooking, combine 1 cup skim milk, 1 can condensed cream of mushroom soup, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a separate bowl and mix well.
5. When rice is done, combine it with the milk mixture, 2 cups cooked, shredded chicken, and 2 cups chopped broccoli. Mix well.
6. Grease a 9x13 pan and pour the mixture into the pan.
7. Bake in the preheated oven for 18 minutes.
8. Sprinkle with 3/4 cup low-fat, grated cheddar cheese.
9. Bake for another 6 minutes or until the cheese is melted.
10. Serve immediately.

Nutrition (per serving)

• Calories: 245
• Protein: 13.8 g
• Carbohydrates: 37.6 g
• Fat: 4 g
• Fiber: 2.7 g
• Sodium: 223 mg
• Saturated Fat: 1.6 g
• Sugar: 2.3 g
• Cholesterol: 29 mg