Creamy Angel Chicken and Rice Casserole Directions:
- Preheat the oven to 350°F. Spray a 9×13-inch casserole dish with cooking spray.
- Soften the cream cheese in a microwave-safe bowl for 20-30 seconds and whisk until smooth.
- In a large mixing bowl, combine the cooked chicken, cauliflower rice, olive oil, cream cheese, cream of chicken soup, garlic, Italian dressing mix, chicken stock, half of the shredded cheese, salt, and pepper. Mix well.
- Spread the mixture evenly into the prepared casserole dish.
- Top with the remaining shredded cheese.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and slightly golden.
- Garnish with fresh parsley before serving.
WW Points Calculation:
- Cooked chicken: 0 points
- Cauliflower rice: 0 points
- Olive oil (2 tablespoons): 8 points
- Fat-free cream cheese (8 ounces): 0 points
- Fat-free cream of chicken soup (10.5 ounces): 0 points
- Garlic: 0 points
- Italian dressing mix (0.7 ounce): 1 point
- Low-sodium chicken stock (1 cup): 0 points
- Shredded reduced-fat mozzarella cheese (1 cup): 5 points
- Salt, pepper, parsley: 0 points
Total Points: 14
Servings: 6
Per Serving: 2.33 points
Nutrition Information:
- Calories: ~150
- Fat: ~7g
- Protein: ~18g
- Carbohydrates: ~6g
- Sugar: ~2g
- Sodium: ~400mg
I'm waiting for your comments! Enjoy!
