Dump-and-Bake Chicken Broccoli Rice Casserole
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings
4
servings
Calories 406 kcal
Author the Seasoned Mom
Ingredients
1 10.5 ounce can condensed cream of chicken soup (NOT diluted)
¾ cup water
1 cup uncooked white rice
1 lb. uncooked chicken breast or tenders diced
1-12.6-ounce bag frozen baby broccoli florets (or cuts)
Optional topping: ½ cup grated cheddar cheese*
Instructions
1. Preheat oven to 375F (190C). Spray a 9 x 13-inch baking dish with cooking spray.
2. Add cream of chicken soup and water to the prepared dish. Whisk together until completely combined.
3. Stir in uncooked rice, uncooked chicken, and frozen broccoli. Season with about ½ teaspoon salt and ¼ teaspoon pepper. Stir again.
4. Cover tightly with foil and bake for 1 hour, or until the liquid is absorbed, the rice is tender, and the chicken is cooked through. If desired, sprinkle the top of the casserole with grated cheese and return to the oven for a few more minutes, just until the cheese is melted.
Recipe Notes
Cooking Just for Two? Cut the ingredients in half and bake the casserole in an 8-inch square pan!
*Rachel's original recipe did not include the cheese. I just think it's a nice addition on the top, so add as much (or as little) cheese as you like
--
it's certainly not necessary!
Nutrition Facts
Dump-and-Bake Chicken Broccoli Rice Casserole
Amount Per Serving (1 /4 of the recipe)
Calories 406Calories from Fat 57
% Daily Value*
Total Fat 6.3g10%
Saturated Fat 2.9g15%
Cholesterol 82mg27%
Sodium 995mg41%
Total Carbohydrates 47g16%
Dietary Fiber 3.2g13%
Sugars 2.7g
Protein 35g70%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings
4
servings
Calories 406 kcal
Author the Seasoned Mom
Ingredients
1 10.5 ounce can condensed cream of chicken soup (NOT diluted)
¾ cup water
1 cup uncooked white rice
1 lb. uncooked chicken breast or tenders diced
1-12.6-ounce bag frozen baby broccoli florets (or cuts)
Optional topping: ½ cup grated cheddar cheese*
Instructions
1. Preheat oven to 375F (190C). Spray a 9 x 13-inch baking dish with cooking spray.
2. Add cream of chicken soup and water to the prepared dish. Whisk together until completely combined.
3. Stir in uncooked rice, uncooked chicken, and frozen broccoli. Season with about ½ teaspoon salt and ¼ teaspoon pepper. Stir again.
4. Cover tightly with foil and bake for 1 hour, or until the liquid is absorbed, the rice is tender, and the chicken is cooked through. If desired, sprinkle the top of the casserole with grated cheese and return to the oven for a few more minutes, just until the cheese is melted.
Recipe Notes
Cooking Just for Two? Cut the ingredients in half and bake the casserole in an 8-inch square pan!
*Rachel's original recipe did not include the cheese. I just think it's a nice addition on the top, so add as much (or as little) cheese as you like
--
it's certainly not necessary!
Nutrition Facts
Dump-and-Bake Chicken Broccoli Rice Casserole
Amount Per Serving (1 /4 of the recipe)
Calories 406Calories from Fat 57
% Daily Value*
Total Fat 6.3g10%
Saturated Fat 2.9g15%
Cholesterol 82mg27%
Sodium 995mg41%
Total Carbohydrates 47g16%
Dietary Fiber 3.2g13%
Sugars 2.7g
Protein 35g70%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
