by Liz Revilla
Vertex Education Ambassador, Nutrition
Prepared by Rima Manomaitis
INGREDIENTS
- 3 cups of shredded chicken breast (cooked)
- 16 oz bag of frozen broccoli (cooked)
- 2 cups white rice (cooked)
- 1 can of cream of mushroom soup
- ½ cup regular sour cream
- ½ cup whole milk
- 1 cup of shredded cheddar cheese
- Salt, pepper, and garlic powder (to taste)
DIRECTIONS
- Preheat the oven to 350 degrees.
- Mix all ingredients together in a bowl
- Pour into a 9×9 baking dish
- Bake for 25 minutes.
NUTRITIONAL FACTS
Servings: 4 servings
Calories: 415
Protein: 33 grams
Carbohydrates: 27 grams
Fat: 19 grams
CALORIE CONSIDERATIONS
- To INCREASE calories: Double the amount of sour cream, whole milk, and cheese (+200 calories per serving).
- To DECREASE calories: Use low-fat cheese, sour cream, and milk (-130 calories per serving).
TO MAKE THIS GLUTEN FREE:
Use gluten free cream of mushroom soup.
STEP BY STEP…
Did you know….
The phytochemical “sulforaphane” found in broccoli and other related plants, may be the most potent anti-cancer compound on earth?
In Italian, “broccoli” means “the flowering crest of a cabbage?” Yes, broccoli is a giant floret composed of countless little flowers.
California is the broccoli capital of the United States, accounting for about 90% of our national production?
A cup of broccoli has more Vitamin C than an orange? (Broccoli has 81 mg per cup and an orange has 51 mg.)
Special Thanks to our Education Ambassador Sponsor:
