Oamc Chicken Broccoli
Make mealtime effortless with this hearty and wholesome OAMC (Once-A-Month Cooking) Chicken Broccoli Casserole! Perfect for meal prepping or a comforting family dinner, this satisfying dish combines tender pieces of seasoned chicken, vibrant broccoli florets, and fluffy rice in a creamy, cheesy sauce. Highlighted by comforting flavors of garlic, onion, and melted cheddar, this oven-baked casserole comes together with simple ingredients like canned cream of chicken soup and pantry staples. Ready in just over an hour, it's ideal for feeding a crowd or freezing individual portions for busy days. Whether you're serving it fresh out of the oven or reheating from the freezer, this flavorful casserole will have everyone going back for seconds! Keywords: chicken broccoli casserole, meal prep recipes, freezer-friendly meals, cheesy casserole.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 cups Broccoli florets
- 2 cups White rice, uncooked
- 4 cups Chicken broth
- 2 cups Cream of chicken soup (canned)
- 2 cups Shredded cheddar cheese
- 1 cup Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and blanch the broccoli florets for 2-3 minutes. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with garlic powder, onion powder, salt, and black pepper. Cook them for 4-5 minutes per side until golden brown on the outside. Remove from the skillet, let cool slightly, then cut into bite-sized pieces.
In a large saucepan, combine the chicken broth and uncooked rice. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender.
In a mixing bowl, whisk together the cream of chicken soup, milk, and 1 cup of shredded cheddar cheese.
In a large casserole dish, combine the cooked rice, chicken pieces, and blanched broccoli. Pour the soup mixture over the top and stir gently to combine.
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake uncovered for an additional 10 minutes until the cheese on top is bubbly and golden.
Let the casserole cool slightly before serving or portioning into freezer-safe containers if preparing for later use.
To reheat a frozen portion, thaw in the refrigerator overnight and bake at 375°F (190°C) for 20-25 minutes until heated through.
Nutrition Facts
Calories |
4346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.6 g | 191% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 8412 mg | 366% | |
| Total Carbohydrate | 396.6 g | 144% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 23.5 g | ||
| Protein | 347.8 g | 696% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 2470 mg | 190% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3785 mg | 81% | |
*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.
