Chicken Broccoli and Rice Casserole
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Chicken Broccoli and Rice Casserole
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Leftover chicken, broccoli (fresh or frozen!), and a creamy, cheesy sauce create a comforting casserole that's easier to make than you think!
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Ingredients
For the Broccoli Casserole
- 1 ¼ cup white rice instant
- 2 cups chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon dry mustard
- ¾ cup chicken broth
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon celery seed
- 1 can cream of chicken soup
- 1 ½ cups broccoli frozen or fresh, chopped
- 1 ½ cup cheddar cheese
- ⅓ cup sour cream
For the Topping
- 2 tablespoons butter melted
- ⅔ cup Panko bread crumbs
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Instructions
- Preheat oven to 350ºF.
- Combine the casserole ingredients and mix until well combined.
- Spread evenly in an 8x8 pan.
- Combine panko and melted butter.
- Sprinkle evenly over the top of the casserole.
- Bake for 40 minutes, uncovered until the top is golden brown and the edges are bubbly.
Equipments used:
Nutrition Information
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Calories
481kcal
(24%)
Carbohydrates
43g
(14%)
Protein
20g
(40%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
79mg
(26%)
Sodium
964mg
(40%)
Potassium
282mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
763IU
(15%)
Vitamin C
21mg
(23%)
Calcium
265mg
(27%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 43g | 14% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 79mg | 26% |
| Sodium | 964mg | 40% |
| Potassium | 282mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 763IU | 15% |
| Vitamin C | 21mg | 23% |
| Calcium | 265mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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