Chicken, Broccoli, and Rice Bake (Diabetic)


Cooking spray
1 package (10 ounces) frozen, chopped broccoli, thawed
1 cup cooked white rice (warm slightly if using leftover rice)
2 cups (about 8 ounces) diced cooked chicken breast
1 can (10 3/4 ounces) Campbell's Healthy Request cream of chicken soup
1/4 cup reduced-fat mayonnaise
1/4 cup skim milk
1/8 teaspoon curry powder
1 teaspoon dill
1/2 teaspoon lemon juice
1 tablespoon fine, dry bread crumbs


Preheat oven to 350F. Coat an 8" x 8" pan with cooking spray. Layer broccoli in bottom of pan. Top evenly with rice and then chicken. In a large bowl, whisk together soup, mayonnaise, milk, curry powder, dill, and lemon juice; mix well. Pour evenly over chicken. Sprinkle top of casserole with bread crumbs and paprika. Spray cooking spray over bread crumbs (to help them crisp during baking). Bake uncovered for 2530 minutes, or until bubbly. This recipe freezes well. It can be doubled to make a 9" x 13" casserole.
Yield 4 Servings

Helpful Hints:

Preparation time: 15 minutes
Baking time: 2530 minutes
Nutrition Facts
Serving size: 1/4 of recipe
Per Serving:
Calories: 244
Carbohydrate: 20 g
Protein: 23 g
Fat: 8 g
Saturated fat: 2 g
Sodium: 382 mg
Fiber: 2 g
Exchanges per serving: 1 starch, 1 vegetable, 2 1/2 lean meat
Carbohydrate choices: 1 1/2

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