Gluten free, veggie with changes
Ingredients:
1 can cream of chicken soup (gf if you want it to be)
2 cups chicken broth, water, or milk
1 cup rice
1lb uncooked chicken diced
12.6oz frozen broccoli florets or cuts
1 cup grated cheddar cheese
Salt and pepper to taste
Optional herbs- garlic, onion powder, paprika, thyme, rosemary, oregano, basil, chives, parsley, seasoned salt. (Recommend tasting your cream soup and deciding for yourself what the dish might need.
Instructions:
Preheat oven to 375F.
Spray 9”x13” pan with gluten free non stick spray.
Whisk together your liquids.
Stir in rice, chicken, & broccoli.
Cover tight with foil and bake for 1hr or until rice is tender. (Do not over cook rice and get mush).
Add spices (recommended from original site 1/2tsp salt, 1/4 tsp pepper, 1/4 tsp garlic, & 1/4 tsp onion powder.
Add cheese to top and put in oven until cheese melts.
Nutrition: servings 8
cal: 221
Carbs: 16g
Fat: 7.3g
Protein: 21.1g
Original recipe – https://www.theseasonedmom.com/chicken-broccoli-rice-casserole-2/#wprm-recipe-container-40855