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Chicken and Mushroom Casserole

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Chicken and Mushroom Casserole

Course Dinner
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 362kcal

Ingredients

  • 2 Tablespoons butter
  • 8 ounces diced mushrooms
  • 4 ounces diced yellow onion
  • 1/4 cup all-purpose flour
  • 2 cups low-fat 1% milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cooked white rice
  • 1 pound cooked, diced chicken
  • 1 pound broccoli florets steamed
  • 1 1/2 cups shredded cheddar cheese

Instructions

  • Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with cooking spray; set aside.
  • Melt butter in a large skillet over medium-high heat. Add mushrooms and onion and cook for 5 minutes, or until onion is tender.
  • Sprinkle flour on top and cook for an additional 2 minutes. Whisk in milk, season with garlic powder, onion powder, salt and pepper. Cook, stirring continuously, for 5 minutes or until thickened.
  • In a large mixing bowl, combine mushroom sauce, cooked rice, diced chicken, broccoli and 3⁄4 cup shredded cheddar cheese.
  • Spread mixture in prepared pan and sprinkle remaining 3⁄4 cup cheese on top. Bake for 30-35 minutes, or until heated through and cheese is melted.

Notes

MFP: MFF Chicken and Mushroom Casserole

Nutrition

Serving: 9.4ounces | Calories: 362kcal | Carbohydrates: 24g | Protein: 32g | Fat: 15.3g
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