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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (231g) Recipe makes 8 servings The following items or measurements are not included below: 1 cup Velveeta cheese |
||
| Calories 344 | ||
| Calories from Fat 135 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.1g | 23% | |
| Saturated Fat 8.3g | 41% | |
| Monounsaturated Fat 4.4g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 65mg | 21% | |
| Sodium 592mg | 24% | |
| Potassium 414mg | 11% | |
| Total Carbohydrate 28.5g | 9% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 1.3g | ||
| Protein 23.3g | 46% | |
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Ingredients
- 4 teaspoons butter
- 1 cup chopped fresh mushroom
- 1/2 cup chopped onion
- 1 lb boneless skinless chicken breast (cut into small pieces)
- 2 cloves garlic, minced
- 1 can cream of chicken soup
- 1 cup diced Velveeta cheese
- 2 cups cooked instant rice
- 1 box frozen broccoli, cut, thawed, drained
- 1/2 cup sour cream
- 1/4 teaspoon ground black pepper
- vegetable oil cooking spray
- 2 cups shredded cheese (your preference)
Directions
1
Melt butter over high heat, add chopped mushrooms.2
Cook and stir for about 2 minutes.3
Add onion and chicken pieces.4
Reduce heat to medium high and cook until chicken is just cooked through.5
Stir in garlic and cook for about a minute longer.6
Add undiluted chicken soup and velveeta cheese, stir until cheese is melted.7
Remove from heat and add cooked rice, thawed broccoli, sour cream, and pepper.8
Spoon mixture together and spoon into casserole dish sprayed with cooking oil.9
Spread shredded cheese over top and bake for 20 minutes at 350 degrees.10
NOTE: Instant rice makes this a quick and easy recipe.11
Instant rice can be made in the microwave in about 4 minutes while the chicken is cooking.12
If you prefer other rice then make it ahead of time.
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- Course > Lunch/Snacks
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven > Casseroles
- Occasion > To Go... > Potluck
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Amy the BlackCat
On Dec 14, 2007
"It's no italian sausage ziti" says my husband but treated he and kids just fine for a Thursday night dinner. I used real cheddar instead of velveeta and left over brown rice. I used fresh broccoli and cauliflower florets. My kids ate it and that is all that really matters. thanks for helping me out in a bind.
From: MomTwoBoys
On Nov 14, 2007
Yummy! It was the perfect "comfort" food for a chilly day. Had to do without the Velveeta (thought it was in the fridge and it wasn't!) so I substituted another can of Cream of Chicken Soup. Also omitted the mushrooms as no one in our house will eat them and used leftover rotisserie chicken. Will definitely make it again, and next time I'll be sure to have Velveeta. My picky 2 1/2 year old loved it...what more is there to say?
From: Allyson
On Oct 12, 2001
I found it a little salty, but that would be easily solved by using a low sodium soup. I would also recommend that you drain the juice from the chicken before adding the other ingredients, as the final product was quite runny until it was chilled. I would like to try this without the velveeta as well... if anyone has tried this let me know how you did it. Serving it with a toasted garlic ciabbatta bun really topped it off.
From: chris brossard
On Sep 7, 2001
I made this recipe tonight, and it was excellent! I liked all the ingredients in this dish. I wouldn't change a thing. My son especially liked all the cheese.
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