Fall and casseroles just go hand in hand don’t they.. You all know I like to keep my dishes simple, who has time to be in the kitchen for hours cooking up dinner.. not me that’s for sure! I’ve been wanting to do a chicken and rice dish for awhile now, but I wanted to put a little spin on it.. This crescent topped dish is so good, it’s comfort food at it’s best! I promise it is so easy to make and can be in your oven in about 10 minutes! Serves 6 at 8 freestyle smart points per serving.
Chicken & rice crescent topped casserole
8 SP blue & purple, 9 SP green/9pp per serving
Ingredients
- 1 can of low fat cream of chicken soup, 284ml
- 1 cup chicken broth
- 1/2 cup milk, I used 1%
- Juice from 1/2 squeezed lemon
- 10 oz cooked chicken, I used shredded but cubed will work to
- 2 cups frozen broccoli, feel free to swap out for a different veggie to suit you
- 2 cups cooked white rice, or brown if you prefer but it's 2 points higher
- Dash of salt & pepper
- 2/3 cup reduced fat shredded cheese, I used a 3 cheese blend
- 1 pkg pillsbury reduced fat crescent rolls
- 1 Tbsp finely grated parmesan cheese
Instructions
- Preheat oven to 350F, spray a 9x13 casserole dish with cooking spray.
- In a small bowl, microwave your frozen broccoli with 3Tbsp of water for 2-3 minutes, mixing it half way.
- In a large bowl mix your soup, chicken, broth, broccoli, cooked rice, lemon, milk, shredded cheese and salt & pepper. Stir well.
- Pour out into your casserole dish.
- Take your crescent roll dough and keep it rolled up, cut into 8 equal parts (cut in half, then cut those halves in half) cut all 8 pieces in 4 (see picture below)
- Evenly place biscuit pieces over your chicken mixture, sprinkle with grated parmesan.
- Bake in oven for approx 28-30 minutes, until your crescent rolls are golden brown.
- Makes 6 servings, each serving weighs out at approx 11oz and incl 5 crescent pieces.
Notes
SP blue & purple 8 using WW recipe builder
SP green- 9 using WW recipe builder
Points plus- 9 using PP calculator
Nutritional info (not incl broccoli) per serving.. Calories 328..Fat 8.6g...Saturated fat 3.6g... Carbs 38.4g... Fiber 0.4g... Sugars 5.4g... Protein 24.2g using My Fitness Pal
SP green- 9 using WW recipe builder
Points plus- 9 using PP calculator
Nutritional info (not incl broccoli) per serving.. Calories 328..Fat 8.6g...Saturated fat 3.6g... Carbs 38.4g... Fiber 0.4g... Sugars 5.4g... Protein 24.2g using My Fitness Pal
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For calculating points, are you using chicken breast only or both white and dark meat chicken? I’ve always used just chicken breast but didn’t know what you used since the recipe just says chicken. Thanks!!
I always use just boneless skinless chicken breast
Would this work with riced cauliflour?
Sure I think so, and would be great on points 🙂
This is the first recipe of yours that I made, and it got me hooked!! I’ve already made quite a few different ones! And I’ve currently got this in my freezer!
So glad you enjoy it 🙂
Love this recipe and hubby actually asks for it! I took the advice of another commenter and replaced the rice with cauliflower rice. I then replaced the rolls with the 2 ingredient dough recipe that is so popular among weight watchers these days. Final point value? 5!
Hi Laura, wow that is awesome, thanks for sharing 🙂 so glad you both enjoy it
So you don’t cook the chicken first at all….just add it to the mixture to bake?
Hi Peggy, if you read the ingredients you will see “10 oz cooked chicken (I used shredded but cubed will work to)” the chicken is cooked first