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Chicken Broccoli Rice Casserole Recipe

Chicken Broccoli Rice Casserole Recipe

1 lb. boneless, skinless, chicken breasts, trimmed of fat, cut in chunks
1/2 cup flour
salt & pepper to taste
1 tsp. garlic powder
1 large onion, chopped
4 cloves garlic, minced
2 T. olive oil
1 can of fat-free, cream of mushroom soup
1/2 pound of fresh mushrooms, sliced or 1 small can sliced mushrooms
1 cup shredded nonfat cheddar cheese
1 pound fresh broccoli cut into bite size pieces
5 cups cooked wild rice
Combine flour, salt, pepper and garlic powder. Roll the chicken pieces in the flour mixture. Brown in a large skillet with 1 T. olive oil on medium heat until done, set aside.
Using the same skillet add 1 T. olive oil. On medium heat add onions and garlic, simmer until onions are tender. Stir in the cream of mushroom soup, mushrooms and additional salt & pepper if needed for taste.
Stir in the nonfat cheese and mix well until the sauce is well blended. Add the broccoli to the sauce and cook 5 minutes. In a large bowl, stir the chicken and rice together with the sauce. Pre heat oven to 350. Pour into a medium casserole baking dish, bake for 30 to 40 minutes or until bubbly.

Chicken Broccoli Rice Casserole Recipe - Serves 4.

The Lighter Side; 

Sounds good and healthy;



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