Broccoli, Rice, and Cheddar Chicken Bake

• 1 cup uncooked white rice
• 2 cups broccoli florets, fresh or frozen
• 1 pound boneless, skinless chicken breasts, cooked and diced
• 1 can cream of chicken soup, 10.5 oz
• 1 cup milk
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 1/2 cup breadcrumbs (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rice according to package instructions. Set aside.
3. 3 In a large bowl, mix cooked rice, chicken, broccoli, soup, milk, 1 1/2 cups of cheese, garlic powder, onion powder, paprika, salt, and pepper until well combined.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 Dot with butter and sprinkle with remaining 1/2 cup cheese and breadcrumbs if using.
6. 6 Bake uncovered for 30-45 minutes, or until bubbly and cheese is golden brown.
7. 7 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowl
• Measuring cups and spoons

Variations

• Add diced ham for extra protein.
• Use cauliflower rice for a low-carb option.

Substitutions

• Substitute cream of chicken soup with cream of mushroom for a different flavor.
• Use Monterey Jack or mozzarella cheese if cheddar is not available.

Pairings

• Sparkling water with a twist of lemon
• A crisp Chardonnay

Nutrition

Tips

• For extra flavor, sauté broccoli in a bit of olive oil before mixing.
• Use leftover cooked chicken to save time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered with foil at 350°F until hot.

Serving Suggestions

• Serve with a simple green salad.
• Pair with warm crusty bread.

FAQ