Cheesy Chicken, Broccoli, and Rice Casserole

Ingredients

• 5 su bardağı su
• 2,5 su bardağı esmer pirinç · 1177 kcal
• 1/4 su bardağı doğranmış soğan · 27 kcal
• 1 diş sarımsak, doğranmış · 7 kcal
• 1 su bardağı yağsız süt · 231 kcal
• 1 kutu (yaklaşık 305 gr) sodyumu azaltılmış konsantre mantar çorbası · 427 kcal
• 1/4 çay kaşığı tuz
• 1/4 çay kaşığı karabiber
• 3/4 su bardağı rendelenmiş yarım yağlı cheddar peyniri · 189 kcal
• 2 su bardağı pişmiş tavuk göğsü, didilmiş · 779 kcal
• 2 su bardağı doğranmış brokoli · 103 kcal

Method

1. Preheat your oven to 350°F (175°C). In a large saucepan, bring the water to a boil, then stir in the brown rice, chopped onion, and garlic. Cover and simmer over low heat for about 30 minutes until the rice is tender.
2. While the rice is cooking, whisk together the skim milk, condensed cream of mushroom soup, salt, and black pepper in a bowl until smooth.
3. Once the rice is cooked, stir the milk mixture, shredded chicken, and chopped broccoli directly into the saucepan with the rice and mix well.
4. Lightly grease a 9x13-inch baking dish. Pour the rice and chicken mixture into the dish, spreading it into an even layer.
5. Bake in the preheated oven for 18 minutes. Sprinkle the grated low-fat cheddar cheese evenly over the top, then bake for an additional 6 minutes until the cheese is melted and bubbly.

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