2 c. cooked white rice (or 1 pkg. frozen H-E-B Rice, heated)
• non-stick cooking spray
1 lb. boneless skinless chicken breast, cut in 1-inch pieces, cooked
2 Tbsp. H-E-B Taco Seasoning, divided
2 Tbsp. olive oil
1 pkg. (8 oz.) Neufchatel cheese
1 bag (16 oz.) frozen broccoli
2 c. H-E-B Fat Free Cheddar, divided
1/2 c. skim milk
Preheat oven to 375°F. Place rice in a large mixing bowl and set aside. Coat a 9x13-inch baking dish with non-stick spray and set aside.
Heat a large pan on Medium-High. Mix chicken, half of taco seasoning, and oil in a large bowl. Add chicken to hot pan and cook 5 minutes. Transfer to the bowl with the rice.
In the same bowl, add remaining taco seasoning, Neufchatel cheese, broccoli, 1 cup shredded cheese, and milk. Stir to combine and pour into prepared pan. Cover with remaining cheese and bake uncovered 45 minutes or until heated through.
Calories: 250, Total Fat: 10g, Saturated Fat: 4g, Sodium: 520mg, Carbohydrates: 15g, Dietary Fiber: 2g, Protein: 28g