Ingredients
- 2 1/2 cups Cooked brown rice
- 6 Egg whites
- 1/2 teaspoon Rosemary
- 3/4 cup Skim milk
- 1/2 pound Velveeta light, cubed
- 1 cup Cooked chicken, chopped
- 1 cup Sliced mushrooms
- 1/8 teaspoon Pepper
Make it step by step
- Preheat oven to 350 degrees. Mix rice, 2 egg whites (beaten), and 1/4 teaspoon rosemary. Press onto bottom and sides of lightly greased 9 inch pie plate to form crust. Bake 10 minutes.
- Stir milk and cheese product over low heat until smooth. Add remaining ingredients. Mix until well blended. Pour mixture into rice crust. Bake 50 to55 minutes or until set.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.