Broccoli Chicken Rice Casserole - Low Fat

• 2 boneless skinless chicken breasts, cubed
• 2 chicken bouillon cubes (or packets)
• 1 cup water
• 3 cups fresh broccoli, chopped
• 1 -2 cup baby carrots
• 1 cup cooked rice
• 2 (10 ounce) cans low-fat cream of chicken soup
• 1/3 cup parmesan cheese
• 1/3 cup skim milk
• 1/8 teaspoon pepper
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 tablespoon butter, melted
• 3 tablespoons dried breadcrumbs

1. Bring the one cup of water to a boil and add Oxo and chicken, cook until chicken is done.
2. Steam broccoli and carrots until tender.
3. Line bottom of a casserole dish with rice and top with carrots, broccoli and chicken.
4. In a bowl, mix together soup, parmesan cheese, milk and seasonings, and pour over the casserole.
5. Mix melted butter and breadcrumbs together and sprinkle over top, bake at 350 for 30 minutes.

chicken breasts, chicken bouillon cubes, water, fresh broccoli, baby carrots, rice, lowfat cream of chicken soup, parmesan cheese, milk, pepper, salt, garlic powder, butter, breadcrumbs

Taken from www.food.com/recipe/broccoli-chicken-rice-casserole-low-fat-187623 (may not work)