Dump-and-Bake Cheesy Chicken and Rice Casserole

• porciones: 6 servings
• tiempo activo: 5 minutes
• tiempo total: 1 hour 5 minutes

Ingredientes

1 (10.5 oz) can condensed cream of mushroom soup, (not diluted (or sub with cream of chicken or cream of celery soup)

2 cups low-sodium chicken broth

½ teaspoon seasoned salt

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon ground black pepper

1 cup uncooked long grain white rice

2 cups cooked, diced or shredded chicken

1 medium zucchini, (coarsely grated (about 1 ½ cups grated)

2 cups grated sharp cheddar cheese, (divided)

Optional garnish: chopped fresh herbs, such as parsley, thyme, basil, or chives

Instrucciones

Preheat oven to 375°F (190°F). Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray. Add condensed soup, broth, seasoned salt, onion powder, garlic powder, and pepper to the prepared dish. Whisk together until completely combined.

Stir in the uncooked rice, chicken, zucchini, and 1 cup of the grated cheese.

Cover tightly and bake for 55-60 minutes, or until most of the liquid is absorbed and the rice is tender. Use a fork to stir and fluff the rice.

Sprinkle the top of the casserole with the remaining 1 cup of grated cheese. Place the dish under the broiler for a couple of minutes, just until the cheese melts.

Garnish with chopped fresh herbs and serve immediately.

Nutrición

• Tamaño de la Porción: 1 /6 of the casserole
• Calorías: 373 kcal
• Grasa Total: 16 g
• Grasa Saturada: 8 g
• Grasa No Saturada: 5 g
• Grasa Trans: 0.01 g
• Colesterol: 72 mg
• Sodio: 878 mg
• Carbohidratos Totales: 30 g
• Fibra Dietética: 1 g
• Azúcares Totales: 1 g
• Proteína: 26 g