Easy Chicken And Rice Casserole

• 4 cups fresh broccoli florets
• 1 lb boneless, skinless chicken breasts
• 8.8-oz pouch Uncle BenasA(R) Ready RiceA(R) Whole Grain Brown Rice
• 10.5-ounce can CampbellasA(R) Healthy RequestA(R) Condensed Cream of Chicken Soup
• ancup plain, nonfat Greek yogurt
• A3/4 cup skim milk
• A1/2 tsp salt
• A1/2 tsp black pepper
• 1 cup SargentoA(R) Reduced Fat Cheddar Shredded Cheese
• A1/4 cup Panko bread crumbs

1. 1. Preheat the oven to 350Au0b0 F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside.
2. 2. Fill a large stockpot with water and bring to a boil over high heat. Once boiling, add the broccoli and blanch for 1 to 2 minutes until it is bright green. Remove the broccoli with a slotted spoon and set aside.
3. 3. Add the chicken to the water and bring back up to a boil. Cook the chicken for 15 to 20 minutes or until the chicken is cooked through. Remove the chicken breasts and set on a plate to cool. When cool enough to touch, shred the chicken breasts with a fork.
4. 4. Microwave the rice according to package directions and set aside.
5. 5. In a large bowl, mix the soup, Greek yogurt, skim milk, salt and black pepper.
6. 6. Add the chicken, broccoli, rice and A1/2 cup of cheese to the soup mixture. Use a large spoon to stir and combine ingredients, making sure the soup mixture evenly covers all of the ingredients.
7. 7. Transfer the chicken and rice mixture to the prepared baking dish. Top with the remaining A1/2 cup of shredded cheese and the bread crumbs.
8. 8. Bake uncovered for 20 minutes until the cheese is melted and the casserole is heated through.

fresh broccoli florets, chicken breasts, uncle benasar, chicken, yogurt, milk, salt, black pepper, sargentoar, bread crumbs

Taken from www.epicurious.com/recipes/member/views/easy-chicken-and-rice-casserole-58392166 (may not work)