Chicken and Broccoli Bake

By melanieroe

Prep Time: 5 Min
Total Time: 30 Min
Makes: 4 servings

Nutritional Information

Nutrition Information:
1 Serving (1 Serving)

* Calories 450
o (Calories from Fat 120),

* Total Fat 13g
o (Saturated Fat 3 1/2g,
o Trans Fat 0g),
* Cholesterol 75mg;
* Sodium 880mg;
* Total Carbohydrate 50g
o (Dietary Fiber 2g,
o Sugars 3g),
* Protein 32g;

Percent Daily Value*:

* Vitamin A 0.00%;
* Vitamin C 20.00%;
* Calcium 6.00%;
* Iron 15.00%;

Exchanges:

* 3 1/2 Starch;
* 0 Fruit;
* 0 Other Carbohydrate;
* 0 Skim Milk;
* 0 Low-Fat Milk;
* 0 Milk;
* 0 Vegetable;
* 2 1/2 Very Lean Meat;
* 1/2 Lean Meat;
* 0 High-Fat Meat;
* 1 1/2 Fat;

Carbohydrate Choices:

* 3;

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 cup uncooked regular long-grain white rice
• 1 tablespoon vegetable oil
• 1 package (1 lb) boneless skinless chicken breast halves
• 1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
• 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli & cheese sauce
• 1/4 teaspoon ground thyme
• 1/4 teaspoon ground black pepper
• Side dish: rolls

Details

Servings 4
Adapted from pillsbury.com

Preparation

Step 1

1. Make rice as directed on package. Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook chicken in oil 3 to 4 minutes on each side or until lightly browned.
2. Pour soup over chicken. Place broccoli & cheese around chicken. Sprinkle with thyme and pepper. Reduce heat to medium.
3. Cover and cook 10 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F) and broccoli is tender. Remove chicken from skillet and place on serving platter. Stir vegetables and sauce. Pour sauce over chicken.