Broccoli and Rice Casseroles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cups 1% low-fat milk |
1 cup water |
1 (3 1/2-ounce) bag boil-in-bag long-grain rice |
3 cups small broccoli florets |
cooking spray |
1/3 cup chopped onion |
1/3 cup chopped celery |
1/3 cup chopped green bell pepper |
1/4 cup (2 ounces) 1/3-less-fat cream cheese |
2 ounces light processed cheese, cubed |
2 cups shredded skinless, boneless rotisserie chicken breast |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup (1 ounce) grated parmesan cheese |
Directions:
1. Preheat oven to 375°.
2. Combine milk and water in a medium saucepan; bring to a boil. Add rice; cook 10 minutes. Remove rice; keep warm. Return milk mixture to a simmer. Add broccoli; cook 5 minutes. Drain; discard milk mixture.
3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, celery, and bell pepper; sauté 5 minutes. Add cream cheese and processed cheese, stirring until cheese melts. Remove from heat; stir in rice, broccoli, chicken, salt, and black pepper. Spoon 1 cup rice mixture into each of 4 (10-ounce) ramekins coated with cooking spray. Sprinkle each serving with 1 tablespoon Parmesan. Bake at 375° for 10 minutes or until cheese melts.
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