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Ingredientes
- 2 c. water
- 2 c. uncooked instant rice
- 2 x (10 oz) cans chunk chicken, liquid removed
- 1 x (10.75 oz) can condensed cream of mushroom soup
- 1 x (10.75 oz) can condensed cream of chicken soup
- 1/4 c. butter
- 1 c. lowfat milk
- 1 x (16 oz) package frzn minced broccoli
- 1 sm white onion, minced
- 1 lb processed cheese food
Direcciones
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan, bring the water to a boil. Fold in the instant rice, cover, and remove from heat. Let stand 5 min.
- In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, lowfat milk, broccoli, onion, and processed cheese.
- Bake in the preheated oven for 30 to 35 min, or possibly till cheese is melted.
- Stir halfway through cooking to help cheese heat proportionately.
- Prep Time: 15 Min
- Cook Time: 30 Min
- Ready in: 45 Min
- "This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make. You can also cut this in half. I use the 1 can cream of mushroom soup when I make half. You can also leave out the onion. It just gives it a little added flavor, but is still very good without it. "
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 8 servings | |
| Calories 530 | |
| Calories from Fat 236 | 45% |
| Total Fat 26.46g | 33% |
| Saturated Fat 13.87g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 1303mg | 54% |
| Potassium 452mg | 13% |
| Total Carbs 51.37g | 14% |
| Dietary Fiber 1.6g | 5% |
| Sugars 7.54g | 5% |
| Protein 21.35g | 34% |
