Chicken and Wild Rice Broccoli Bake
Creamy, cheesy, and packed with tender chicken and wild rice, this broccoli bake is a cozy casserole that'll have you coming back for seconds.
Total: 65 minPrep: 20 minCook: 45 min6 servingsDifficulty: Easy⭐ 4.7 (123+ ratings)$
Ingredients
Servings:
- 1 cup wild rice, uncooked
- 2 cups chicken broth
- 1 lb chicken breasts, cooked and diced
- 3 cups broccoli florets, fresh or frozen
- 1 can cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup crushed potato chips
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Steps
- 1 Preheat oven to 375°F.
- 2 Cook wild rice in chicken broth according to package instructions.
- 3 In a greased 9x13 inch baking dish, layer cooked wild rice, diced chicken, and broccoli florets.
- 4 In a medium bowl, mix cream of mushroom soup and milk, then pour over the rice mixture.
- 5 Sprinkle shredded cheddar cheese evenly over the top.
- 6 Dot with butter and sprinkle with garlic powder and onion powder.
- 7 Top with crushed potato chips for a crunchy finish.
- 8 Bake uncovered for 45 minutes or until bubbly and golden.
- 9 Let stand for 5 minutes before serving.
Equipment
- 9x13 inch baking dish
- Oven
Variations
Substitutions
Pairings
- Perfect with a glass of Chardonnay.
- A side of roasted sweet potatoes complements this dish beautifully.
Nutrition
Calories:
420 kcal
Fat:
18g fat
Carbs:
35g carbohydrates
Protein:
28g protein
Fiber:
4g fiber
Sugar:
4g sugar
Sodium:
800mg sodium
Tips
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.
Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake another 15 minutes.