** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Boil chicken with celery leaves, onion and bay leaf.
2. Skim fat off broth and use to cook rice, reserving 1/3 cup for sauteing vegetables.
3. Cook rice in broth. Add Velveeta Lite, stir to melt.
4. Steam vegetables in broth until slightly tender.
5. Combine all ingredients except grated cheese.
6. Pour in casserole and bake at 350 degrees until hot and bubbly.
7. Top with grated cheese. NOTES : I like to substitute chopped turkey ham for the chicken breasts sometimes.
8. It is a delicious twist to this favorite recipe.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Mushroom, Bell Pepper, MSG, Poultry, Rice, Cheese, Celery, Onion allergies.