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Chicken and Rice Casserole
Servings: 6
| 2 cups cooked chicken, in bite size pieces |
| 2 cups cooked rice |
| ½ med. green pepper, chopped |
| 1 med. onion, chopped |
| ½ cup celery, chopped |
| 1½ cups chicken broth, low sodium |
| salt, pepper and sage to taste |
| 2 Tbsps. butter |
| 2 cups cracker crumbs |
- Instructions:
- Mix chicken, rice, onion, green pepper and celery in large bowl.
- Stir together chicken broth and seasonings.
- Pour over chicken and rice mixture and gently stir until well blended.
- Place in greased 3 quart casserole dish.
- Melt butter in skillet.
- Add cracker crumbs and cook until brown.
- Sprinkle on top of casserole.
- Bake at 350 degrees F for 45 minutes or until bubbly and hot
Nutrition Facts (per serving) - Calories 400 ~ fat 10 g ~ calories from fat 110 ~ sodium 860 mg ~ total carbohydrate 47 g ~ fiber 2 g
This material was funded in part by USDA's Supplemental Nutrition Assistance Program (SNAP) and Expanded Food & Nutrition Education Program (EFNEP). The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, call 1-800-843-6154.
