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“I was hunting for recipes on Recipezaar and couldn't find something that I had all the ingredients for, so I had to create something using what I had. This isn't as quick and easy as some similar recipes, but used fresh veggies and real rice . It also tasted fantastic, and my family loved it! The preparation stretched a small package of boneless skinless chicken breasts into a meal that could feed 8 people!”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown chicken breasts in a small amount of oil until cooked through.
  2. Cut cooked chicken into bite-sized pieces and season if desired (I used Emeril's Southwest Essence).
  3. Meanwhile, cook the 2 cups of rice in 4 cups of water for 15 minutes (or as directed on package), and steam broccoli florets in a colander over boiling water for about 5 minutes.
  4. Broccoli should be crunchy but edible.
  5. Preheat oven to 375 degrees.
  6. In a very large bowl, combine cooked rice, chicken pieces, steamed broccoli, green pepper, soup, cheese whiz, chicken broth, shredded cheese, and a little garlic salt if desired.
  7. Mix thoroughly and turn into a 9x13 pan coated with cooking spray.
  8. Bake at 375 degrees for 45 minutes or until top is slightly browned and casserole is bubbly.

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