Post by Loupy on Oct 9, 2010 14:44:53 GMT -7
SHERI'S CHICKEN AND RICE CASSEROLE WITH CHIPOTLE SAUCE
Makes about 10 servings.
Ingredients:
1 whole chicken
3-4 cups cooked broccoli (fresh or frozen)
¼ cup chopped onion
4 cups cooked rice
2-3 cups crumbled crackers (I used keebler club snack sticks)
1 can cream of chicken soup
1 can cream of celery soup (I prefer chicken and rice soup)
1 cup chicken broth
¼ cup sour cream
4 oz. cream cheese
2 - 3 teaspoons chipotle sauce (no seeds)
salt, pepper, garlic powder, onion powder to taste
Instructions:
Cup up chicken and boil with chopped onion until done (about 20-30 minutes).
Remove chicken pieces and debone.
In a separate pot, add 2 cups uncooked rice and 4 cups of water.
Add 1 teaspoon of chicken bouillon and 1 teaspoon of salt.
Cook on high heat until boiling, then reduce heat to low and cook for 15-20 minutes.
Chop broccoli and cook in chicken broth until light green.
In a bowl, mix together soups, broth, sour cream, cream cheese and chipotle sauce.
Add seasonings to taste.
Spray cooking oil in 9x13 casserole dish add rice, broccoli, chicken (I used about ¾ of the chicken) and soup mixture and stir until evenly distributed. Top with crackers.
Cook at 350°F for about 30 minutes, until warm throughout.
Nutritional Information
Calories 654
Total Fat 16.3g
Saturated Fat 5.9g
Trans Fat 0.1g
Cholesterol 126mg
Sodium 766mg
Total Carbohydrates 73.9g
Dietary Fiber 2.1g
Sugars 1.8g
Protein 49.1g
Makes about 10 servings.
Ingredients:
1 whole chicken
3-4 cups cooked broccoli (fresh or frozen)
¼ cup chopped onion
4 cups cooked rice
2-3 cups crumbled crackers (I used keebler club snack sticks)
1 can cream of chicken soup
1 can cream of celery soup (I prefer chicken and rice soup)
1 cup chicken broth
¼ cup sour cream
4 oz. cream cheese
2 - 3 teaspoons chipotle sauce (no seeds)
salt, pepper, garlic powder, onion powder to taste
Instructions:
Cup up chicken and boil with chopped onion until done (about 20-30 minutes).
Remove chicken pieces and debone.
In a separate pot, add 2 cups uncooked rice and 4 cups of water.
Add 1 teaspoon of chicken bouillon and 1 teaspoon of salt.
Cook on high heat until boiling, then reduce heat to low and cook for 15-20 minutes.
Chop broccoli and cook in chicken broth until light green.
In a bowl, mix together soups, broth, sour cream, cream cheese and chipotle sauce.
Add seasonings to taste.
Spray cooking oil in 9x13 casserole dish add rice, broccoli, chicken (I used about ¾ of the chicken) and soup mixture and stir until evenly distributed. Top with crackers.
Cook at 350°F for about 30 minutes, until warm throughout.
Nutritional Information
Calories 654
Total Fat 16.3g
Saturated Fat 5.9g
Trans Fat 0.1g
Cholesterol 126mg
Sodium 766mg
Total Carbohydrates 73.9g
Dietary Fiber 2.1g
Sugars 1.8g
Protein 49.1g
