Ingredients
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2 boneless skinless chicken breasts, cubed
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2 chicken bouillon cubes (or packets)
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1 cup water
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3 cups fresh broccoli, chopped
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1 -2 cup baby carrots
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1 cup cooked rice
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2 (10 ounce) cans low-fat cream of chicken soup
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1/3 cup parmesan cheese
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1/3 cup skim milk
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1/8 teaspoon pepper
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1/4 teaspoon salt
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1/2 teaspoon garlic powder
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1 tablespoon butter, melted
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3 tablespoons dried breadcrumbs
Instructions
- Bring the one cup of water to a boil and add Oxo and chicken, cook until chicken is done.
- Steam broccoli and carrots until tender.
- Line bottom of a casserole dish with rice and top with carrots, broccoli and chicken.
- In a bowl, mix together soup, parmesan cheese, milk and seasonings, and pour over the casserole.
- Mix melted butter and breadcrumbs together and sprinkle over top, bake at 350 for 30 minutes.