Chicken and Broccoli Bake
Use fresh-cooked chicken or leftovers that have been properly handled to save time in this baked casserole.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/8 of recipe
227
Calories
20g
Protein
26g
Carbs
5g
Fat
1g
Fiber
1g
Sugar
71mg
Sodium
Saturated Fat 1 g · Cholesterol 50 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
rice, uncooked
1 cup
margarine
2 tablespoons · or butter
flour
1/4 cup
chicken broth, low-sodium
2 cups
Parmesan cheese, optional
1/4 cup
frozen broccoli, thawed
1 package (10 ounces)
boneless chicken, cooked
3 cups
Instructions
- 1
Wash hands with soap and water.
- 2
Cook rice according to package directions.
- 3
Melt margarine in large sauce pan. Add flour to melted margarine and stir. This will be lumpy.
- 4
Slowly add chicken broth to margarine/flour mixture. Stir to remove lumps and thicken.
- 5
Add cheese and stir.
- 6
Add rice, broccoli, and chicken. Stir.
- 7
Put in a casserole pan and bake at 350 °F for 30 minutes or until thoroughly heated.
Source: USDA MyPlate Kitchen · Supermarket Smarts: The 5 A Day Way Produce for Better Health and Connecticut Departments of Public Health and Social Services
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