Chicken Broccoli and Rice Bake

• 1 1/2 cups uncooked white rice
• 2 cups shredded cooked chicken
• 2 cups fresh broccoli florets
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons melted butter
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rice according to package instructions; set aside.
3. 3 In a large bowl, combine cooked rice, chicken, broccoli, soup, milk, 1/2 cup cheese, onion, garlic, salt, and pepper.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 In a small bowl, mix breadcrumbs with melted butter and sprinkle over the top.
6. 6 Bake for 30 to 40 minutes, or until bubbly and top is golden brown.
7. 7 Garnish with remaining cheese during the last 5 minutes of baking.

Equipment

• 9x13 inch baking dish
• mixing bowls
• baking sheet

Variations

• Add diced ham for extra flavor.
• Substitute broccoli with cauliflower for a low-carb option.

Substitutions

• Use cream of mushroom soup instead of cream of chicken soup.
• Substitute cheddar cheese with Swiss or mozzarella.

Pairings

• Pairs well with a crisp Chardonnay or a light lager.

Nutrition

Tips

• Use leftover cooked chicken to save time.
• Feel free to add a dash of cayenne pepper for a mild kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

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

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.

FAQ