Faux Chicken, Broccoli And Rice

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* Exported from MasterCook *

 

Faux Chicken, Broccoli And Rice

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 105

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups textured vegetable protein -- flakes/chunks

1 1/2 cups Chicken Not

1 envelope Butter Buds

2 cups quick cook rice

16 ounces frozen broccoli

1 cup onion -- chopped

2 cans Campbell's Healthy Request Mushroom Soup

6 slices fat-free American cheese

1 teaspoon dry mustard

salt and pepper -- to taste

 

Serving Size: 8

 

Place textured vegetable protein in large bowl. Place Chicken Not in small

bowl; heat in microwave. Add 1 envelope Butter Buds. Pour this over the

dry textured vegetable protein. Set aside.

 

Take frozen broccoli and add chopped onions. Cook according to package

directions. Add drained broccoli and onion to textured vegetable protein.

 

In sauce pan or microwave prepare quick cook rice according to package

directions. Add this to textured vegetable protein and broccoli mixture.

 

In small bowl, place soup, dry mustard, salt and pepper to taste. Pour

over the textured vegetable protein and broccoli mixture, stir well to get

all evenly mixed. Pour into a sprayed 9x13 inch baking dish. Cover

lightly with foil. Bake in 350 degree oven for 40 minutes. Remove from

oven and top with cheese slices. Place back in oven until cheese melts.

 

(Chicken Not is a product of Dixie USA.)

 

Nutritional analysis: Calories 235, Fat 0.9, Cholesterol 7, Carbohydrate

25, Protein 24.5, Sodium 737.

 

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