Receta Vegetable and Rice Casserole @WeightWatchers 6 PointsPlus
This is a great recipe, its super easy and a nice way to use
up left over chicken. Usually each month I will put four pounds of chicken
the month. It’s simple and less expensive than buying canned chicken.
This recipe is very good for you and figure friendly. If you
are on Weight Watchers Points Plus this recipe is 6 points if you can get 8
servings out of it. I think we could have gotten 12 servings for 4 points.
I think the next time I make this recipe I will make a half
recipe. Honestly it just made more than we can handle but I can see eating this
for lunch for the remainder of the week or even adding to freezer bread to make
homemade Hot Pockets. That would be delicious too you would just need to add
more cheese when you make your pockets!
- 2 cups cooked chicken breast
- 3 cups cooked rice (1 cup uncooked)
- 16oz bag frozen chopped broccoli
- 1 (8 ounce) fat free can cream of chicken soup
- 1 (8 ounce) fat free can cream of mushroom soup
- 1 cup milk
- 1 cup chopped onion
- 1 cup chopped celery
- 3 garlic cloves
- 1 cup chopped carrot
- 7 ounces cubed 2% Milk Velveeta cheese
- ½ to 1 tbsp. Tony’s Chachere (or any spicy seasoning)
Directions:
Boil broccoli till tender; drain then set aside
Boil rice then set aside
In large pot sauté onions, celery, carrots and garlic cook
until they are tender. Add to the pot both soups and stir well. Add cheese, carrots,
broccoli, spice, chicken and cheese and mix till melted. Remove from
Lightly grease a 13 x 9 glass dish.
Spread all ingredients evenly in the baking
Bake at 350 for 30-45 minutes.
Serves 8 (1 cup servings)
6 Weight Watchers points
*Weight Watchers Points were figured using the PointsPlus Calculator. Our points are figured based on the products we are using. Please verify the points yourself to insure you are getting the correct numbers. Products, and Brands will Vary.*
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