This is one of those comfort meals I turn to on a rainy night. It's easy to make, everyone likes it, and it only takes about 45minutes to make!
Source: Original Inspiration came from Lauren's Latest: ht
1 - Cook Rice. In skillet, melt butter and lightly sauté chopped onion and broccoli. Do not over cook the onion or broccoli as you still want to have it crisp when it goes into the oven
2 - Remove broccoli and onion from skillet and set aside, leaving the remaining butter. Add another tablespoon of butter to the skillet if needed and place the chicken breast in the skillet. Cook fully. Remove from pan and cut into bite size chunks, set aside.
3 - Place freshly cooked rice into a casserole dish and add the cream of chicken soup and mix. Add in milk until the texture is as thick or thin as you'd like it to be. Add broccoli, onion, chicken, and cup of frozen peas. Add salt and pepper to taste. Gently mix.
(I don't like cheese so I never use cheese in cooking, but I know it is loved by many, so here is the cheese addition)
4 - Either top casserole with sliced cheese of your choice or mix shredded cheese in with the your other ingredients.
Baking: 300 degrees for 15-30min
- Cover casserole dish with aluminum foil and allow to warm for 15-30min until peas are no longer frozen and cheese is fully melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (417g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 285 | ||
Calories from Fat: 140 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 20.7mg | 6 % | |
Sodium 1560.9mg | 54 % | |
Potassium 537.9mg | 14 % | |
Total Carbohydrate 28.8g | 8 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 23.4g | ||
Protein 10.6g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 285
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