Family Chicken and Rice Casserole Directions:
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Preheat the oven to 350°F. Lightly spray a 9 x 13-inch baking dish with nonstick spray.
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In a large bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, and milk until smooth.
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Stir in garlic powder, onion powder, salt, and black pepper.
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Add uncooked instant rice, cooked chicken, 1/2 cup shredded cheddar cheese, and frozen vegetables. Stir until evenly combined.
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Pour the mixture into the prepared baking dish and spread evenly, ensuring rice is mostly submerged in liquid.
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Cover tightly with foil and bake for 30 minutes, until rice is tender.
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Remove foil and sprinkle remaining 1/2 cup cheddar cheese evenly over the top.
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Return to the oven uncovered and bake for 10 minutes, until cheese is melted and casserole is bubbling.
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Let rest for 5 minutes before serving.
WW Points Calculation
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Cooked chicken breast (2 cups) – 0.00
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Instant white rice (2 cups dry) – 20.00
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Fat free cream soups (2 cans total) – 6.00
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Chicken broth, fat free milk, vegetables, seasonings – 0.00
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Reduced-fat cheddar cheese (1 cup total) – 12.00
Points Information:
Total Points: 38.00
Servings: 6 servings, approximately 1 1/3 cups per serving
Points per serving: 6.33
Nutrition Information
Calories: 295
Fat: 6 g
Protein: 27 g
Carbohydrates: 34 g
Sugar: 4 g
Sodium: 720 mg
I'm waiting for your comments! Enjoy!
