Chicken and Broccoli Rice Cups

Rating: 
4
Average: 4 (2 votes)
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From Denise, Clean Plate Club

WholesomeMommy

Need a quick, easy meal? Trying to get the kiddos to eat their veggies? This is a great little meal that will please everyone. With some left over rotisserie chicken, it hits just about all the food groups! Cooking this dish in muffin cups also makes it fun and freezable. Just place in the fridge the night before to thaw and then pop in the oven to heat through.

12
muffins

Ingredients

1 c rice (uncooked)
2 c chicken broth
1 c rotisserie chicken
1 1/2 c broccoli (frozen)
1 shallot (finely chopped)
1 T Stonyfield Organic unsalted butter
1/2 t salt
1 1/4 c shredded cheddar cheese (reserve 1/2 cup for topping)
1/4 c Stonyfield Organic Greek Plain Nonfat Yogurt
2 T Stonyfield 2% Milk
2 eggs (beaten)
Nutrition Information: 

Preparation:

Step 1

Preheat oven to 350°. Bring rice and chicken broth to a boil and then turn it down to simmer for approximately 20 minutes. Meanwhile, cook frozen broccoli until just done.

Step 2

Sauté the shallot in 1 tablespoon of butter.

Step 3

Place shallot, chicken, rice, broccoli, salt, 3/4 cup of cheddar cheese, 1/4 cup of yogurt, milk, and eggs in a large bowl. Mix well.

Step 4

Butter 12 standard muffin cups. Divide the mixture into all twelve muffin wells. Top with reserved cheddar cheese.

Step 5

Bake for approximately 25 minutes.

Ingredients

1 c rice (uncooked)
2 c chicken broth
1 c rotisserie chicken
1 1/2 c broccoli (frozen)
1 shallot (finely chopped)
1 T Stonyfield Organic unsalted butter
1/2 t salt
1 1/4 c shredded cheddar cheese (reserve 1/2 cup for topping)
1/4 c Stonyfield Organic Greek Plain Nonfat Yogurt
2 T Stonyfield 2% Milk
2 eggs (beaten)
Nutrition Information: 

Comments and Reviews

Comments

Recipe Review Rating: 
4
Average: 4 (1 vote)
good