You’re going to love this easy weeknight meal!
It takes about 15 minutes of prep time, then 30 minutes in the oven. That’s it!
I bought a rotisserie chicken from the store to save time. This recipe is also perfect for leftover chicken.
This casserole also tastes great leftover. If you have extra pack it up for lunch the next day.
How I kept this casserole light:
Instead of using regular cream of chicken soup, I used 98% fat-free cream of chicken soup. It’s lighter but still has the same great taste.
I mixed the cream of chicken soup with skim milk instead of regular milk.
Using boneless, skinless chicken breast was 0 points. Chicken thighs would have added 10 points to the recipe.
I also used reduced-fat cheddar cheese to help save points.
For the topping, I used reduced-fat Ritz crackers. Instead of mixing the cracker crumbs with butter, I put them on the casserole without it. The Ritz crumbs still turn golden brown without the butter.
Click here to track the points on your WW app.
How to make this Chicken Broccoli Rice Casserole:
You need 2 cups of chopped broccoli, you can use fresh or frozen. I used fresh broccoli and steamed it for 5 minutes.
While the broccoli was steaming I shredded the chicken breast.
I used minute rice for this recipe to help save time. I prepared it according to the directions on the box and set it aside.
In a large mixing bowl add the cream of chicken soup, skim milk, garlic powder, onion powder, and black pepper. Mix everything together.
Add the broccoli, rice, and chicken to the mixing bowl and stir together.
Spray an 8×8 baking dish with nonstick cooking spray and pour in the rice mixture.
Top with the shredded cheese and bake for 20 minutes.
While the casserole is baking place the Ritz crackers in a zip up baggie. Use a rolling pin to break the crackers into crumbs.
Take the casserole out of the oven and top it with the Ritz cracker crumbs. Place back in the oven for 10 minutes.
It’s an easy low point meal!
If you’re looking for more WW friendly dinner recipes check out my post – 50 WW Friendly Dinner Recipes.
Yield: 6 servings
Click here to track the points on your WW app.
- 2 cups broccoli, chopped (fresh or frozen)
- 2 cups boneless, skinless chicken breast, cooked and shredded
- 1 cup uncooked Minute Rice
- 1 (10.5 oz.) can 98% fat free cream of chicken soup
- 1/2 cup skim milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon black pepper
- Salt, to taste
- 1/2 cup reduced-fat cheddar cheese, shredded
- 4 reduced-fat Ritz crackers
-
Preheat oven to 350 degrees F.
-
If you're using fresh broccoli, steam it for 5 minutes. If you're using frozen broccoli, make sure it is thawed.
-
Boil 1 cup of water, then add 1 cup of Minute Rice. Cover and let sit for 5 minutes.
-
Add the cream of chicken soup, skim milk, garlic powder, onion powder, and black pepper in a large mixing bowl. Mix it together.
-
Add the broccoli, cooked rice, and chicken to the mixing bowl and stir together.
-
Spray an 8×8 baking dish with nonstick cooking spray and pour in the rice mixture.
-
Top with the shredded cheese and bake for 20 minutes.
-
While the casserole is baking place the Ritz crackers in a zip up baggie. Use a rolling pin to break the crackers into crumbs.
-
Take the casserole out of the oven and top it with the Ritz cracker crumbs. Place back in the oven for 10 minutes.
Here are some more WW friendly casseroles:
French Onion Chicken Casserole
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
Martha
February 7, 2023 at 9:41 amThe picture looks amazing, but what kind of low fat cheese do you use? Every low fat cheese I’ve ever used just sits there and does not look appealing after it’s baked!
keepingonpoint
February 7, 2023 at 3:05 pmI usually use Sargento, Kroger brand, or whatever is on sale. I try not to get the finely shredded because that doesn’t melt as good.
Bonnie Traynor
August 6, 2023 at 8:59 pmI made this tonight. I vegged it up by cooking my chicken in a slow cooker with onions and peppers. I added the cooked veg to the casserole and baked using Velveeta shreds. Delish!!!