<--Back to All Recipes

Bethany's Skillet Chicken and Rice Casserole

Source: dinnertonight.tamu.edu

Course: Main Course

Main Ingredient: Chicken

Yield: 5

Serves:

Ingredients

  • 1 cup cooked instant brown rice
  • 1 (14 ounce) can chicken broth (low sodium reduced fat)
  • 1 lb boneless, skinless chicken breast
  • 18 tsp salt
  • 14 tsp ground black pepper
  • Non stick cooking spray
  • 3 ounces shredded swiss cheese (reduced fat)
  • 12 cup light mayonnaise
  • 14 cup skim milk
  • 1 (12 ounce) bag frozen broccoli florets
  • 13 cup diced roasted red pepper

Directions

  1. Cut chicken into bite size pieces and season with salt and pepper.
  2. Heat large nonstick skillet, coated with cooking spray, to medium-high heat.
  3. Add chicken, stirring occasionally, until browned and cooked through and through.
  4. While the chicken is cooking, prepare rice according to package directions, omitting salt and fat and substituting broth for water.
  5. Next, steam broccoli according to directions on bag.
  6. After chicken is done, reduce heat to low and mix in the hot, cooked rice
  7. Swiss cheese, mayonnaise, and milk
  8. Fold in broccoli and roasted red pepper. Enjoy!.

Amount Per Serving (5)

  • Calories: 310
  • Protein: 30
  • Sugar: 4
  • Carbohydrate: 18
  • Fat: 12
  • Cholesterol: 80
  • Sodium: 350
  • Fiber: 2
Add to Plan to Eat

Powered by
Plan To Eat

Trending Recipes: