Easy Chicken and Broccoli Casserole
Easy Chicken and Broccoli Casserole might be just the main course you are searching for. Watching your figure? This gluten free recipe has 227 calories, 14g of protein, and 11g of fat per serving. This recipe serves 15. This recipe covers 13% of your daily requirements of vitamins and minerals. Only Autumn will be even more special with this recipe. Head to the store and pick up curry powder, garlic powder, chicken, and a few other things to make it today. To use up the white rice you could follow this main course with the Baked Rice Pudding as a dessert. From preparation to the plate, this recipe takes around 1 hour.
Instructions
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Meanwhile, bring a large pot of lightly salted water to a boil.
Add the broccoli florets, and cook uncovered until just tender, about 4 minutes.
Drain in a colander, then immediately rinse with cold water for several minutes until cold to stop the cooking process. Once the broccoli is cold, drain well, chop into small pieces, and place into a mixing bowl.
Preheat an oven to 350 degrees F (175 degrees C).
Stir the cooked rice, chicken, Cheddar cheese, cream of chicken soup, yogurt, almonds, curry powder, garlic powder, pepper, and lemon juice into the broccoli until evenly mixed. Spoon the mixture into a 9x13 inch baking dish.
Bake in the preheated oven until hot and bubbly, about 30 minutes.