Slow Cooker Chicken Broccoli and Rice Casserole
Prep Time: 10 minutes
Cooking Time: 3 to 4 hours on high or 6 to 7 hours on low
Cooking time will vary based on the size of the slow cooker and how full it is. You should always fill the slow cooker at least halfway and no more than three quarters full.
2 pounds chicken breast, boneless and skinless
1 1/4 cups rice, long grain white, uncooked
1 tablespoon olive oil
1 can Cream of Chicken soup, low sodium, low fat
3 1/2 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium)
1/4 onion(s), medium, chopped
1/4 teaspoon garlic powder
1 pound broccoli florets
1 cup cheese, cheddar, shredded
Heat a large skillet over medium high heat. Add olive oil. Cut chicken into 1 inch cubes and add to skillet. Cook until lightly browned for about 2 minutes on each side. Remove chicken and place in slow cooker (5 or 6 quart size). Rinse rice with cold water and drain well. Add rice and remaining ingredients except for the broccoli and half of the cheese (reserve half of it for topping). Mix well. Place cover on slow cooker and cook on high for 3 to 4 hours or on low for 6 to 7 hours until rice is soft but not mushy. Before serving, place broccoli florets and a quarter cup water in a microwave safe bowl. Cook in microwave for 3 minutes on high. Drain water from the broccoli and spoon broccoli into the slow cooker. Gently mix together. Top with remaining cheese. Place the cover on the slow cooker for about 5 minutes until cheese is melted.
Per Serving About: 460 calories, 13 g fat, 6 g saturated fat, 0 g trans fat, 42 g protein, 41 g carbohydrates, 3 g dietary fiber, 810 mg sodium