Low-Fat Broccoli Casserole
-1 7-ounce package of rice
-1 family size bag of frozen chopped broccoli (fresh
-1/2 cup skim milk
-1 can of low-fat cream of mushroom soup
-8 ounces of light Velveeta cheese
-2-3 large skinned chicken breasts
Place frozen or fresh chicken breasts in boiling water and precook. Drain and dice chicken into bite-size cubes. Precook rice and set aside. Prepare broccoli according to package directions. In a saucepan combine soup, skim milk, and cheese. Cook over low heat until cheese melts. Stir in the rice, chicken, and broccoli. Spray a baking dish with non-stick butter spray. Put the broccoli mix into the dish and top the casserole with about 1/4 cup of shredded 2% sharp cheddar cheese. Bake in a 325-degree oven for about 35 minutes.
With the number of family outings, our thoughts often turn to the big meals that go with them. You can keep your dishes both healthy and tasty with a bit of planning. Try this low-fat broccoli casserole recipe—the recipe will serve six to eight and you can double it easily if you like. This is also a handy veggie to take to those last minute potluck get-togethers.
The chicken is optional. You can add the chicken to make the casserole a complete meal or leave it out to make it a side-dish favorite. You get everything in this one pan. Broccoli is loaded with nutrients and chicken is low in fat and cholesterol. The cheese is a higher fat product so be aware of that. I do not suggest brown rice for this recipe because of the taste difference. White rice works best here. I have even used cream of celery soup in case you do not like mushrooms.
I always add extra broccoli to mine.
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