Broccoli and Rice Casserole
Ready In: 2 hrs
Serves: 10
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 3/4ounce) 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
- Cook rice according to package, using fat free chicken stock.
- 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.
- Stir in garlic, broccoli, soup and milk.
- Mix cheeses together and reserve 1/4 cup.
- 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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