Chicken, Broccoli and Rice Casserole
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50 Min
Prep : 15 Min Cook: 35 Min
A go-to creamy-crunchy dinner for when you have leftover rice and chicken on hand. VELVEETA and sour cream bring the creamy, and French fried onions bring the crunchy.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
4 cups cooked long-grain white rice
2
2 Tbsp. non-hydrogenated margarine
3
2 Tbsp. flour
4
1 cup milk
5
3 cups chopped cooked chicken
6
1 cup light sour cream
7
2 cups small broccoli florets
8
2 green onions, sliced
9
170 g Velveeta Process Cheese Product, cut into 1/2-inch cubes
10
1 cup french-fried onions
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How do I make it ?
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Step 1
Heat oven to 375ºF. Step 2
Spread rice onto bottom of 2-L casserole dish sprayed with cooking spray. Step 3
Melt margarine in large skillet on medium heat. Add flour; cook and stir 1 min. or until hot and bubbly. Gradually whisk in milk. Bring to boil, stirring constantly. Simmer on medium-low heat 2 min., stirring constantly. Add all remaining ingredients except French fried onions; mix well. Spoon over rice; sprinkle with onions. Step 4
Bake 30 to 35 min. or until heated through. Kraft Kitchen Tips!
Substitute
Substitute 1/2 lb. (225 g) fresh asparagus spears, cut into 1-1/2-inch lengths, for the broccoli.
Nutrition
Calories
480
Calories From Fat
0
% Daily Value
Total fat 18 g
28 %
Saturated fat 7 g
35 %
Cholesterol 75 mg
Sodium 670 mg
28 %
Total carbohydrate 45 g
15 %
Dietary fibre 2 g
8 %
Sugars 7 g
Protein 32 g
Vitamin A
20 %
Vitamin C
40 %
Calcium
25 %
Iron
10 %
Servings
6 servings, 1-1/3 cups (325 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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