Creamy Garlic Chicken and Rice Bake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
- 2 cups dry brown rice
- 10 3/4 ounce can Campbell’s Cream of Chicken Soup
- 1/2 cup milk
- 3/4 teaspoon garlic salt
- 2 cups cooked shredded chicken
- 4 cups gently steamed broccoli florets
- 2 cups shredded cheddar cheese
Preheat oven to 350 degrees F. and lightly spray a 9×13 inch baking dish with cooking spray.
Cook rice according to package directions. Transfer rice to large bowl. Stir in soup, milk, garlic salt, chicken and broccoli. Transfer to baking dish and top with cheese. Bake for 20 minutes, until hot and cheese melted.
Calories: 344kcal | Carbohydrates: 43g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 684mg | Potassium: 337mg | Fiber: 2g | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 40.6mg | Calcium: 263mg | Iron: 1.8mg