Chicken & Rice Bake
(Prism Phase 1)
Preheat oven to 350 degrees.
Ingredients | Calories |
1 Tbsp. coconut oil 2 cups cooked brown rice (hot or cold) Grease a glass 9 x 11 inch pan with coconut oil. Spread brown rice evenly in pan. | 120 430 |
1 can Kirkland Chicken Breast (about 8 oz. meat) Drain and SAVE the broth for a later step With fork, break meat apart gently. Sprinkle over rice. | 240 calories per can |
4 oz. Colby-jack cheese Shred the cheese. Sprinkle half over the chicken layer. Set half aside. | 440 |
16 oz. pkg. frozen California blend vegetables (Broccoli, Cauliflower & Carrots) Place frozen vegetables in a layer over the chicken. Then sprinkle with remainder of cheese. | 150 per pkg. |
1 Tbsp. Cornstarch Mix this with the cold or room temperature broth from the chicken, until smooth. Quickly pour over entire casserole. Cover casserole with foil. Bake at 350 degrees 30- 40 minutes or until vegetables are crisp-tender. | 30 |
Makes 4 servings. | 1410 calories per entire dish. |
One fourth of this casserole | 353 calories per serving |
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