Bethany’s Skillet Chicken and Rice Casserole
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Bethany’s Skillet Chicken and Rice Casserole
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| Servings |
| 5 |
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Ingredients
- 1cup cooked instant brown rice
- 1 (14 ounce)can chicken brothlow sodium, reduced fat
- 1 lb boneless, skinless chicken breast
- 1/8tsp salt
- 1/4tsp ground black pepper
- Non stick cooking spray
- 3ounces shredded swiss cheesereduced fat
- 1/2cup light mayonnaise
- 1/4cup skim milk
- 1 (12 ounce)bag frozen broccoli florets
- 1/3cup diced roasted red pepper
Instructions
- Cut chicken into bite size pieces and season with salt and pepper.
- Heat large nonstick skillet, coated with cooking spray, to medium-high heat.
- Add chicken, stirring occasionally, until browned and cooked through and through.
- While the chicken is cooking, prepare rice according to package directions, omitting salt and fat and substituting broth for water.
- Next, steam broccoli according to directions on bag.
- After chicken is done, reduce heat to low and mix in the hot, cooked rice
- Swiss cheese, mayonnaise, and milk
- Fold in broccoli and roasted red pepper. Enjoy!.
Recipe Notes
