Kidney-friendly

Broccoli Chicken Casserole

Name: Broccoli Chicken Casserole
Ingredients: 2-3 cups broccoli (asparagus, mixed vegetables, or green beans, fresh or frozen); 1 medium onion (chopped); 2-3 chicken breast (diced); 1 tablespoon salt free seasoning; 2 tablespoons unsalted butter; 2 cups cooked rice (barley, or noodles); 1/2 cup almond (rice or soy milk); 1/2 cup low sodium chicken broth; 1/2 cup panko breadcrumbs

servings: 8
ingredients: 9

Ingredients

2-3 cups broccoli, asparagus, mixed vegetables, or green beans, fresh or frozen
1 medium onion, chopped
2-3 chicken breast, diced
1 tablespoon salt free seasoning
2 tablespoons unsalted butter
2 cups cooked rice, barley, or noodles
1/2 cup almond, rice or soy milk
1/2 cup low sodium chicken broth
1/2 cup panko breadcrumbs

Method

Preheat oven to 350 degrees.
Sprinkle both sides of chicken with salt free seasoning.
Heat butter in a large skillet. Ad chicken and onions to the skillet. Cook until chicken is brown on both sides and onions are soft.
In greased 9×13 dish, mix cooked rice, vegetables, chicken and onions, milk, and broth
Sprinkle the top with panko breadcrumbs and bake 45 minutes to an hour.

Tip: Split the recipe in half and make in two 9×9 pans. Freeze one for a quick meal on a busy day.

Making your own cream sauce instead of using canned soup lowers the sodium in this comfort food.

Nutrition information is based on using almond milk and rice.

Broccoli Chicken Casserole

Ingredients

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