Chicken, Broccoli & Rice Bake

By ADW|2017-01-06T11:40:12-05:00Updated: February 1st, 2009|Diabetes Recipes, Poultry|0 Comments

This Chicken, Broccoli and Rice Bake recipe freezes well and it can be doubled to make a 9″ x 13″ Casserole.


  • Cooking spray
  • 1 package of 10oz frozen, chopped broccoli thawed.
  • 1 cup cooked white rice or left over rice – warmed slightly
  • 2 cups or 8oz of diced chicken breast
  • 1 can of Campbell’s Healthy Request Cream of Chicken Soup 10 3/4 oz
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup skim milk
  • 1/8 teaspoon curry powder
  • 1 teaspoon dill
  • 1/2 tablespoon lemon juice
  • 1 tablespoon fine, dry bread crumbs
  • Pinch of paprika


  1. Preheat oven to 350°F (175°C).
  2. In a medium sized skillet, cook diced chicken until browned. Set aside.
  3. Coat an 8 x 8″ pan with cooking spray.
  4. Layer broccoli in the bottom of the pan and top evenly with rice and chicken.
  5. In a large bowl, whisk together soup, mayonnaise, milk, curry powder, dill and lemon juice. Mix well and pour evenly over chicken.
  6. Sprinkle the top of the casserole with bread crumbs and paprika. Spray cooking spray over bread crumbs to help them crisp during baking.
  7. Bake uncovered for 25/30 minutes or until bubbly.
  8. Serve immediately

Food Exchanges: 1 Starch, 1 Vegetable, 2 1/2 Lean Meat
Carbohydrate Choices: 1 1/2

Nutritional Info (per serving):
Makes 4 Servings
Calories:    244
Carbohydrates:    20g
Protein:    23g
Fat:    8g
Saturated fat:    2g
Sodium:    382mg
Fiber:    2g

About the Author: ADW

ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more.

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