Chicken & Broccoli Rice Bake
- Source
- Kraft recipe card (kraftrecipes.com printout)
- Serves
- 6
- Prep
- 20 min
- Cook
- 25 min
- Cuisine
- American
Ingredients
- 1 Tbsp. oil
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 3 cups small broccoli florets
- 1 onion, chopped
- 1 cup fat-free reduced-sodium chicken broth
- 1-1/4 cups instant white rice, uncooked
- 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
- 2 Tbsp. milk
- 1 tsp. Italian seasoning
- 1 cup KRAFT Shredded Italian Five Cheese with a TOUCH OF PHILADELPHIA
Steps
- HEAT oven to 375°F.
- HEAT oil in large skillet on medium-high heat. Add chicken, broccoli and onions; cook and stir 5 min. Stir in broth; bring to boil. Add next 4 ingredients (rice, cream cheese spread, milk, Italian seasoning); mix well.
- SPOON into 8-inch square baking dish sprayed with cooking spray; top with shredded cheese. Cover.
- BAKE 25 min. or until heated through, uncovering for the last 10 min.
Notes
Kraft Kitchens Tips:
- Substitute: Prepare using PHILADELPHIA 1/3 Less Fat than Cream Cheese.
- Serving Suggestion: Serve with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.
- Make Ahead: Recipe can be assembled ahead of time. Refrigerate up to 12 hours. When ready to serve, bake (covered) as directed, increasing the baking time to 40 min. or until casserole is heated through, uncovering for the last 10 min.
Nutrition per serving: 350 calories, 18g total fat, 9g saturated fat, 85mg cholesterol, 410mg sodium, 22g carbohydrate, 2g dietary fiber, 2g sugars, 26g protein.