Chicken & Broccoli Bake
I didn't use the parmesan cheese, but still tastes very well!
Yield
8 servingsPrep
6 minCook
34 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice
uncooked |
|
| 10 | ounces |
broccoli, frozen
|
|
| 3 | cup |
chicken meat, cooked
|
|
| 2 | tablespoons |
margarine
or butter, non-fat |
|
| ¼ | cup |
all-purpose flour
or whole wheat |
|
| 2 | cups |
chicken broth
or low-fat |
|
| ¼ | cup |
Parmesan cheese
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice
uncooked |
|
| 289 | ml/g |
broccoli, frozen
|
|
| 7.1E+2 | ml |
chicken meat, cooked
|
|
| 3E+1 | ml |
margarine
or butter, non-fat |
|
| 59 | ml |
all-purpose flour
or whole wheat |
|
| 473 | ml |
chicken broth
or low-fat |
|
| 59 | ml |
Parmesan cheese
optional |
|
Directions
Cook rice in 2 cups of water. Let broccoli thaw. Chicken should be off the bone.
Melt butter in large sauce pan. Add flour to melted margarine and stir. This will be lumpy.
Use broth from chicken you cooked or use canned chicken broth. Slowly add broth to margarine/flour. Stir to remove lumps and thicken.
Add cheese and stir. Add rice, broccoli, and chicken. Stir.
Put in a casserole pan and bake at 350℉ (180℃) for 30 minutes or until thoroughly heated.
