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Chicken, Vegetable and Goat Cheese Casserole Recipe

Chicken, Vegetable, and Goat Cheese Casserole Recipe

4 servings

Delicious, with a generous amount of melted cheese



1 1/2 cups cut asparagus

1 package frozen artichoke hearts

1 package fast-cooking long-grain and wild rice

12 ounces cooked chicken breast, cubed

3 ounces fat-free cream cheese, cubed

3/4 cup shredded reduced-fat mozzarella cheese

3-4 ounces reduced-fat goat cheese, crumbled

Salt and pepper, to taste


Cook asparagus and artichoke hearts in boiling water to cover, 4 minutes. Drain. Cook rice according to package directions, using 1/2 the spice packet. Combine all ingredients, except salt and pepper in 1 1/2-quart casserole, season to taste with salt and pepper. Bake, covered, at 375 degrees until casserole is hot and cheese melted, 20 to 30 minutes.


Per Serving:

Calories: 445

% of calories from fat: 20

Fat (gm): 10

Saturated fat (gm): 4.8

Cholesterol (gm): 84.1

Sodium (mg): 804

Protein (gm): 44.2

Carbohydrate (gm): 45.1

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