Low-Fat Chicken-Rice Casserole Recipe

Name: Low-Fat Chicken-Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup flour, all-purpose; 1 1/2 teaspoon salt; ⅛ teaspoon black pepper; 1 cup chicken broth non fat; 1 1/2 cup milk skim; 1 1/2 cup rice white or wild, cooked; 2 cups chicken breasts skinless, cooked; 4 ounces mushrooms; ⅓ cup green bell peppers chopped; 1 x parsley leaves fresh, for garnish

Servings: persons

⅓ cup flour, all-purpose
1 1/2 teaspoon salt
⅛ teaspoon black pepper
1 cup chicken broth non fat
1 1/2 cup milk skim
1 1/2 cup rice white or wild, cooked
2 cups chicken breasts skinless, cooked
4 ounces mushrooms
⅓ cup green bell peppers chopped
1 x parsley leaves fresh, for garnish

1
Heat oven to 350F (180C).
2
In large saucepan, blend flour, salt and pepper.
3
Stir in broth and milk.
4
Stirring constantly, cook over low heat, until mixture is smooth and bubbly.
5
Bring to boil and stir 1 minute.
6
Stir in remaining ingredients.
7
Pour into ungreased baking dish (10x6x1.5), or 1 1/2-quart casserole.
8
Bake uncovered 40 to 45 minutes.
9
Sprinkle with snipped parsley.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ⅓ cup flour, all-purpose, 1 1/2 teaspoon salt, ⅛ teaspoon black pepper, 1 cup chicken broth non fat, and more.

Yes, Low-Fat Chicken-Rice Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Chicken-Rice Casserole

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