Chicken, Broccoli & Rice Bake

Makes 4 servings.


Cooking spray
1 package (10 ounces) frozen, chopped broccoli, thawed
1 cup cooked white rice (warm slightly if using leftover rice)
2 cups (about 8 ounces) diced cooked chicken breast
1 can (10 ¾ ounces) Campbell's Healthy Request cream of chicken soup
¼ cup reduced-fat mayonnaise
¼ cup skim milk
⅛ teaspoon curry powder
1 teaspoon dill
½ teaspoon lemon juice
1 tablespoon fine, dry bread crumbs

Chicken, Broccoli & Rice Bake


1. Preheat oven to 350°F.
2. Coat an 8" x 8" pan with cooking spray. Layer broccoli in bottom of pan. Top evenly with rice and then chicken.
3. In a large bowl, whisk together soup, mayonnaise, milk, curry powder, dill, and lemon juice; mix well. Pour evenly over chicken.
4. Sprinkle top of casserole with bread crumbs and paprika. Spray cooking spray over bread crumbs (to help them crisp during baking).
5. Bake uncovered for 25-30 minutes, or until bubbly.

Nutritional Info (per serving):

Calories: 244
Carbohydrate: 20g
Protein: 23g
Fat: 8g
Saturated fat: 2g
Sodium: 382mg
Fiber: 2g

Exchanges per serving: 1 starch, 1 vegetable, 2 ½ lean meat
Carbohydrate choices: 1 ½

Additional comments:

This recipe freezes well. It can be doubled to make a 9" x 13" casserole.

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