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Chicken rice casserole?

1235

Replies

  • FHOLMESVAN
    FHOLMESVAN Posts: 24
    BUMP
  • superstankazz
    superstankazz Posts: 193
    whats with the bumps?

    BUMP stands for bring up my post. It makes this thread go to the top :wink:
  • hender13
    hender13 Posts: 12
    bump
  • crystalhabit
    crystalhabit Posts: 1
    bump
  • ktloo
    ktloo Posts: 90 Member
    Sounds fantastic !
  • TONYAGOOCH
    TONYAGOOCH Posts: 470 Member
    I have some Quonia (mispelled). I might make this and sub it for the rice. Wonder if it will cook in the crockpot nicely without cooking it before hand. hmmmm
  • MelsFitLife
    MelsFitLife Posts: 106 Member
    BUMP ...YUM
  • mollypop2
    mollypop2 Posts: 1
    2 cups cooked chopped chicken (fat trimmed)
    1 cup long grain white rice
    1 can low sodium cream of chicken
    16 oz frozen broccoli
    1 cup fat free shredded cheddar cheese
    1/4 cup fat free milk
    3 cups water

    combine all ingredients into crock pot. cook on high 3-4 hrs.

    serving size 1- 1 1/2 cups cooked.

    Calories 214
    Sodium 559 mg
    Total Fat 4 g
    Potassium 0 mg
    Saturated 1 g
    Total Carbs 26 g
    Polyunsaturated 1 g
    Dietary Fiber 2 g
    Monounsaturated 1 g
    Sugars 3 g
    Trans 0 g
    Protein 19 g
    Cholesterol 36 mg


    BUMP :)
  • dana789
    dana789 Posts: 14
    yummy!!! bump!
  • dana789
    dana789 Posts: 14
    bump
  • chip305
    chip305 Posts: 63 Member
    Bump :happy:
  • shortytk44
    shortytk44 Posts: 3 Member
    Sounds delicious, thanks for sharing.
  • armaxwell
    armaxwell Posts: 4
    Bump
  • ashlielinn
    ashlielinn Posts: 920
    Bump!
  • txwildfire
    txwildfire Posts: 46
    bump
  • glenda_ok
    glenda_ok Posts: 54 Member
    bump
  • amoore1216
    amoore1216 Posts: 2 Member
    bump

    yummy!
  • KatNShape
    KatNShape Posts: 2
    bump
  • jlapey
    jlapey Posts: 1,850 Member
    2 cups cooked chopped chicken (fat trimmed)
    1 cup long grain white rice
    1 can low sodium cream of chicken
    16 oz frozen broccoli
    1 cup fat free shredded cheddar cheese
    1/4 cup fat free milk
    3 cups water

    combine all ingredients into crock pot. cook on high 3-4 hrs.

    serving size 1- 1 1/2 cups cooked.

    Calories 214
    Sodium 559 mg
    Total Fat 4 g
    Potassium 0 mg
    Saturated 1 g
    Total Carbs 26 g
    Polyunsaturated 1 g
    Dietary Fiber 2 g
    Monounsaturated 1 g
    Sugars 3 g
    Trans 0 g
    Protein 19 g
    Cholesterol 36 mg

    I would probably use wild rice in place of white rice. I'm not a fan of canned soups so I would likely use homemade chicken stock. (we actually make our own and keep it in the freezer)
  • bren998
    bren998 Posts: 92 Member
    Bump
  • Thesoundofwolf
    Thesoundofwolf Posts: 378 Member
    Follow the typical recepie, replace the can of soup with greek yogurt. Use fresh. And whole grain rices. Basicly just be smart with things and alternative ingredients.
  • jennfranklin
    jennfranklin Posts: 434 Member
    Try adding fat free half and half.. it makes it a little creamier! :)
  • Hkruse11
    Hkruse11 Posts: 13 Member
    bump
  • Joyness316
    Joyness316 Posts: 11
    BUMP
  • kmccormick42
    kmccormick42 Posts: 78 Member
    Bump
  • ohmicki
    ohmicki Posts: 6
    bump
  • NanaDebby
    NanaDebby Posts: 17 Member
    Bump
  • meshamoo
    meshamoo Posts: 200 Member
    bump
  • jess7386
    jess7386 Posts: 477 Member
    Here is another cheesy chicken & rice casserole recipe I make alllll the time :)


    Info for four servings.


    Ingredients

    Cooking spray
    1 cup chopped onion
    2 garlic cloves, minced
    2 (3 1/2-ounce) bags boil-in-bag brown rice
    1/3 cup dry white wine
    8 skinless, boneless chicken thighs (about 1 3/4 pounds)
    1 1/2 teaspoons chopped fresh thyme
    1/2 teaspoon salt
    2 cups fat-free, less-sodium chicken broth
    3 tablespoons whipping cream
    1/3 cup (1 1/2 ounces) shredded Parmesan cheese

    Preparation

    1. Preheat oven to 450°.
    2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Add garlic; sauté 30 seconds. Remove rice from bags; add to pan. Sauté 30 seconds. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 13 x 9–inch baking dish coated with cooking spray.
    3. Arrange chicken thighs in a single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture.
    4. Bake at 450° for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken is done.


    Amount per serving

    Calories: 498
    Calories from fat: 35%
    Fat: 19.1g
    Saturated fat: 7.5g
    Monounsaturated fat: 6.7g
    Polyunsaturated fat: 3.1g
    Protein: 38.2g
    Carbohydrate: 43.8g
    Fiber: 5.6g
    Cholesterol: 122mg
    Iron: 3mg
    Sodium: 765mg
    Calcium: 198mg

    When I make this recipe, I sub chicken breasts for thighs so the cal count is lower. ENjoy!
  • brohio2013
    brohio2013 Posts: 24 Member
    So happy to have a healthier version of this casserole...sounds good! Thanks! :)
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