Broccoli and Rice Casserole |
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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 10 |
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Souped up, flavorful version of this popular casserole. Ingredients:
2 cups brown rice |
1 lb boneless skinless chicken breast |
3 tablespoons olive oil |
1 cup red bell pepper, small dice |
1 cup yellow onion, small dice |
1 cup poblano chile, small dice (may substitute other mild to medium hot chili pepper) |
2 cups sliced mushrooms, sliced |
3 garlic cloves, minced |
4 cups broccoli florets, cut to bite size |
2 (10 3/4 ounce) cans cream of mushroom soup |
1 cup nonfat milk |
1/2 cup sharp cheddar cheese, shredded |
1/2 cup fontinella cheese, shredded (may substitute parmasean) |
Directions:
1. Cook rice according to package, using fat free chicken stock.
2. Heat olive oil, over medium heat, in non stick skillet. Add chicken pieces and cook for a few minutes. Add red bell pepper, onion, green chili and mushrooms and cook until softened.
3. Stir in garlic, broccoli, soup and milk.
4. Mix cheeses together and reserve 1/4 cup.
5. Stir in the 3/4 cup mixed cheeses. Stir in the cooked rice. Mix thoroughly and put into casserole dish. Sprinkle with reserved cheese. Bake for 30 min, in 350 degree oven.
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