Skinny Chicken And Rice Casserole Recipe 415
SKINNY CREAMY CHICKEN AND RICE
44% less sat fat • 50% more dietary fiber than the original recipe. Ideal for potlucks and family gatherings, this cracker-topped casserole uses cooked chicken, frozen vegetables, and convenience products to keep the prep time to about 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 °F. Place chicken in the bottom of a 13x9x2-inch baking dish or 3-quart rectangular casserole. In a large bowl, combine broccoli, rice, and peas. Spread mixture over the chicken. In a medium bowl, combine cream of chicken soup, nacho cheese soup, diced tomatoes, milk, and crushed red pepper. Stir in 1/4 cup of the cheddar cheese and 1/4 cup of the mozzarella cheese. Pour soup mixture over broccoli mixture in baking dish. Sprinkle crushed crackers evenly over all. Top with remaining cheddar and mozzarella cheeses.
- Bake, uncovered, for 35 to 40 minutes or until topping is golden.
Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 cup, Sodium 680 mg, Sugar 5 g, TransFat 0 g
SKINNY CHICKEN AND RICE CASSEROLE RECIPE - (4.1/5)
Provided by á-48467
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF. Spray a 2 quart casserole dish with cooking spray. In a skillet, heat oil. Add green onions and mushrooms. Cook until tender. Add chicken. Sprinkle with flour. Cook for one minute, stirring constantly. Stir in milk, bring to a boil and cook for 3 minutes, or until thick and bubbly. Add brown rice. Fold in Greek yogurt, mayo and salt and pepper. Pour into prepared casserole dish. Top with cheese and bake for 20 minutes, or until cheese melts and it's bubbly around the edges.
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