Chicken Broccoli and Rice Bake
Indulge in the comforting flavors of this hearty Chicken Broccoli and Rice Bake, a family-friendly casserole that's perfect for busy weeknights or satisfying Sunday dinners. Packed with juicy chicken breast, tender broccoli florets, and fluffy rice, this dish is layered with a creamy blend of mushroom soup, garlic, and onion seasoning, then topped with a generous sprinkle of melted cheddar cheese for the ultimate gooey finish. The one-pan recipe is easy to prepare, featuring a balanced combination of protein, vegetables, and grains, all baked to golden perfection in under an hour. Whether you're meal prepping or looking for a cozy dinner idea, this classic casserole is sure to be a hit at the table.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup uncooked white rice
- 2 cups chicken broth
- 2 cups broccoli florets
- 1 can cream of mushroom soup
- 0.5 cup milk
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and paprika. Heat olive oil in a skillet over medium heat and sear the chicken breasts for 3-4 minutes on each side, until golden. Remove from skillet and set aside to cool before cutting into bite-sized pieces.
In the same skillet, add the chicken broth and bring it to a boil. Stir in the uncooked white rice, turn off the heat, and let it sit for 5 minutes while you assemble the other ingredients.
In a large mixing bowl, combine the cream of mushroom soup, milk, garlic powder, onion powder, the remaining salt, and black pepper. Mix until smooth.
Steam the broccoli florets until just tender (about 3-4 minutes) or use frozen florets and thaw them.
In a large casserole dish (9x13 inches), spread the partially cooked rice mixture into an even layer. Top with the cooked chicken pieces and steamed broccoli florets.
Pour the soup and milk mixture evenly over the rice, chicken, and broccoli.
Sprinkle the shredded cheddar cheese evenly over the top.
Cover the casserole dish tightly with aluminum foil and bake for 25 minutes.
Remove the foil and bake uncovered for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 6402 mg | 278% | |
| Total Carbohydrate | 208.3 g | 76% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 17.6 g | ||
| Protein | 202.8 g | 406% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 2216 mg | 170% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1268 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
