Directions:
- Preheat oven to 375°.
- Cook broccoli in boiling water to cover 5 minutes; drain.
- While broccoli cooks, place flour in a Dutch oven or large saucepan. Gradually add broth, stirring with a whisk until blended. Bring to a boil, stirring with a whisk; reduce heat to medium, and cook 5 minutes or until mixture thickens. Add butter, stirring with a whisk until melted. Add Parmesan cheese, next 4 ingredients (through pepper), and 1/2 cup cheddar cheese, stirring until cheeses melt. Stir in broccoli, rice, and chicken.
- Spoon rice mixture into a 9-inch square glass or ceramic baking dish coated with cooking spray. Top with remaining cheddar cheese, and sprinkle with almonds. Cover and bake at 375° for 20 minutes. Uncover and bake 15 additional minutes or until bubbly and top is browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3758.64 Kcal (15737 kJ) | ||
| Calories from fat | 1568.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 174.28g | 268% | |
|---|---|---|---|
| Cholesterol | 411.28mg | 137% | |
| Sodium | 5309.61mg | 221% | |
| Potassium | 4041.91mg | 86% | |
| Total Carbs | 355.15g | 118% | |
| Sugars | 18.68g | 75% | |
| Dietary Fiber | 35.46g | 142% | |
| Protein | 203.9g | 408% | |
| Vitamin C | 328.4mg | 547% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 18.9mg | 105% | |
| Calcium | 1865.3mg | 187% | |
| Amount Per 100 g | |||
| Calories | 156.08 Kcal (653 kJ) | ||
| Calories from fat | 65.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.24g | 268% | |
|---|---|---|---|
| Cholesterol | 17.08mg | 137% | |
| Sodium | 220.48mg | 221% | |
| Potassium | 167.84mg | 86% | |
| Total Carbs | 14.75g | 118% | |
| Sugars | 0.78g | 75% | |
| Dietary Fiber | 1.47g | 142% | |
| Protein | 8.47g | 408% | |
| Vitamin C | 13.6mg | 547% | |
| Vitamin A | 0.1mg | 47% | |
| Iron | 0.8mg | 105% | |
| Calcium | 77.5mg | 187% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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