Wednesday, September 14, 2011

Chicken, Broccoli & Rice Casserole...for Becky

Becky found this recipe online and asked if I would make it healthier because it was one of her favorites.  I have been looking for some new recipes to try, so I was up for the challenge!

The original recipe called for 8 oz of Velveeta cheese, which I just can't do, white rice, margarine
and regular cream soups.  It also called for 2 cups of chicken broth (sodium city!); I bought low sodium/fat free broth, but accidentally forgot to add it - and I think it turned out well.  I'll try it next time, but this time I saved some sodium...which is good for someone who is trying not to have swollen hands and feet!

So here is what you need:

1 pound cooked shredded chicken
1 3/4 cups uncooked brown rice (I used Minute rice)
2 10 oz packages of frozen chopped broccoli
1/2 large onion, chopped
1 medium sized green bell pepper, chopped
2 tbsp olive oil
2 cups low fat cheddar cheese (instead of Velveeta)
1 can Healthy Request cream of chicken soup
1 can Healthy Request cream of mushroom soup

It also called for 1 cup of chopped celery and a 3 oz can of mushrooms, but I don't like celery and Barry doesn't like fungus in his food, so I left those two things out.

Boil & shred chicken.  Cook rice and broccoli according to package directions.  Saute onion and bell pepper in olive oil until tender, about 8-10 minutes or so.

Add soups to sauteed vegetables.
Add cheese to pot.
Stir in cooked, shredded chicken.
Drain and add broccoli.
And finally, stir in rice.
This recipe was intended to be a make and freeze casserole, but we ate it right then.  If you do want to make ahead and freeze it, just bake at 350 for about 30 minutes.

Off to watch the new season of Survivor, does anyone else still watch that???  My mom thinks Barry and I are the only ones in the world that watch it!


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