Dinner

Creamy Chicken, Veggie and Rice Bake is for Dinner.

Creamy Chicken, Veggie and Rice Bake takes 20 minutes to prepare.

Creamy Chicken, Veggie and Rice Bake takes 25 minutes to cook.

Creamy Chicken, Veggie and Rice Bake makes 6 servings.

The ingredients for Creamy Chicken, Veggie and Rice Bake are:

2 cup Quinoa & brown rice
0.5 cup Dairy, Milk - Whole
0.75 tsp Garlic Salt
2 cup shredded cooked chicken breast
4 cup broccoli, Green Giant Steamers broccoli florets
2 small cans sliced mushrooms
2 cup Kraft Finely Shredded Sharp Cheddar Cheese
1 package frozen (10 oz) Mixed Vegetables, thawed
1.5 can (10.75 oz) Cream of Chicken Soup

Here is how you make Creamy Chicken, Veggie and Rice Bake:

1) Preheat oven to 350 degrees F. and lightly spray a 9?13 inch baking dish with cooking spray.2) Cook quinoa & rice according to package directions. Transfer rice to large bowl. 3) Stir in garlic salt, chicken, frozen vegetables, mushrooms, and broccoli. Add 1 can soup (hold back 1/2 can) & milk. Add more soup & milk as needed until texture of mix is creamy but not overly wet.4) Transfer to baking dish and top with cheese. Bake for 20 minutes, until hot and cheese melted.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user TCANADA80.

The nutritional information for Creamy Chicken, Veggie and Rice Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 452.1

• Total Fat: 20.1 g
• Cholesterol: 82.0 mg
• Sodium: 1,549.1 mg
• Total Carbs: 37.1 g
• Dietary Fiber: 6.0 g
• Protein: 30.7 g