Broccoli Chicken and Rice Bake Recipe
You can't go wrong with this creamy, cheesy, full of flavor, broccoli chicken and rice bake! This casserole has all of the things you need for dinner in one dish.
9x13-inch Baking Pan
- 10.75 ounces cream of chicken soup 1 can
- 1⅓ cups water
- ¾ cup long grain white rice uncooked
- 2 cups fresh broccoli (chopped into small pieces)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt and pepper, to taste
- 6 boneless, skinless chicken breasts
- ½ cup Italian breadcrumbs
- ½ cup shredded Mozzarella cheese
- 1 cup shredded cheddar cheese
Preheat oven to 375 degrees.
Stir the soup, water, rice, broccoli, onion powder, and garlic powder in 9 x 13 inch baking dish.
Place the chicken on top of rice mixture and season with salt and pepper (I also sprinkled some more onion powder and garlic powder on top of the chicken as well).
Sprinkle the breadcrumbs evenly on the top of the chicken and rice. Cover the pan with foil.
Bake at 375 degrees for 45 minutes or until chicken is fully cooked (internal temperature of 165 degrees).
Remove pan from oven and remove foil. Top with cheese and cover again with the foil. Let the casserole sit for 5 minutes to allow the cheese to melt.
Calories: 413kcal | Carbohydrates: 32g | Protein: 36g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 811mg | Potassium: 619mg | Fiber: 2g | Sugar: 2g | Vitamin A: 586IU | Vitamin C: 29mg | Calcium: 237mg | Iron: 2mg