Easy Cheesy Broccoli Chicken Rice Bake

“I adapted the rice and chicken bake from the Campbell cookbook because I had no mushroom soup. So here is my take on it.”
READY IN:
50mins
SERVES:
3-4
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

  • 2 -4 boneless skinless chicken breasts
  • 34 cup uncooked rice
  • 1 (10 3/4 ounce) can condensed cream of broccoli soup or 1 (10 3/4 ounce) can broccoli cheese soup
  • 1 cup water
  • 1 cup frozen broccoli florets
  • 12 teaspoon paprika
  • 12 teaspoon pepper
  • 12 teaspoon salt
  • 1 cup shredded cheese (whatever you want, I like Mexican blend)

Directions

  1. Mix soup, water, rice, broccoli, paprika, salt and pepper in a 2 quart baking dish.
  2. Put chicken on top on rice mixture and sprinkle with paprika, salt and pepper.
  3. Top with cheese. (I also put some Parmesan and Breadcrumbs on here too, but that's optional).
  4. Cover and bake 40 minutes at 375 degrees.
  5. Remove foil and bake another 5-10 minutes until chicken and rice is done.

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