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1 Tbsp. butter or margarine
3/4 cup chopped onion
1 jar (8 oz.) light pasteurized process cheese sauce (3/4 cup)
1 can (10.75 oz.) reduced-fat cream of mushroom soup
3 cups cooked Riceland Extra Long Grain Rice
3 cups frozen broccoli cuts, not thawed
2 cups chopped, cooked chicken
1-1/2 cups coarsely crushed saltine crackers
Preheat oven to 375F. Spray 2-quart shallow casserole dish with nonstick cooking spray. In medium saucepan, melt butter. Add onion; cook over medium heat until onion is tender. Add cheese sauce and soup. Heat and stir until cheese is melted and mixture is blended. In large bowl, combine rice, broccoli, chicken and cheese mixture; stir well to blend. Spoon into casserole. Sprinkle cracker crumbs over casserole. Bake covered 50-60 minutes. Uncover and bake 5 minutes or until cracker crumbs are lightly browned. (From our "Rice Sensations" cookbook)
Serves 6
| Calories: | 425 |
| Total Fat: | 12g |
| Cholesterol: | 67mg |
| Sodium: | 1039mg |
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