Chicken Rice & Broccoli Casserole

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分量: 12


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  • 1 (3-4 lb.) whole chicken
  • 2 c. rice (raw)
  • 4 c. strong chicken broth
  • 1 (10 ounce.) pkg. frzn minced broccoli
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 c. lowfat milk
  • 1 tbsp. salt
  • 1 teaspoon freshly grnd black pepper
  • 1 lg. can Durkee French fried onion rings
  • 8 ounce. Monterey Jack cheese, shredded


  1. Steam or possibly boil the chicken. (Preferably steam.) Reserve the cooking liquid and defat. Use the reserved stock to cook the rice in. When cooled, remove the chicken meat from the bones.
  2. Simmer the rice in 4 c. of the reserved broth till most of the liquid has been absorbed (about 12-15 min). Add in the frzn broccoli and continue to cook just till the broccoli has thawed.
  3. Combine the cooked rice and broccoli with the cream of mushroom soup, cream of celery soup, the chicken meat, lowfat milk, salt, pepper 1/3 of the onion rings (crumbled), and 1/3 of the Monterey Jack cheese.
  4. Place mix into one very large (or possibly 2 smaller) buttered casserole dishes. Sprinkle the top with the remaining shredded cheese for about 30-40 min. Remove cover and continue to bake an additional 10 min or possibly till browned and bubbly.

Nutrition Facts

Amount Per Serving %DV
Serving Size 340g
Recipe makes 12 servings
Calories 442  
Calories from Fat 202 46%
Total Fat 22.46g 28%
Saturated Fat 8.34g 33%
Trans Fat 0.0g  
Cholesterol 88mg 29%
Sodium 1352mg 56%
Potassium 442mg 13%
Total Carbs 32.07g 9%
Dietary Fiber 1.7g 6%
Sugars 2.92g 2%
Protein 26.5g 42%


レシピを400ピクセル幅で切り取る (プレビュー)

レシピを300ピクセル幅で切り取る (プレビュー)