Easy One Dish Chicken Broccoli Bake
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 medium boneless skinless chicken breast halves (frozen OK)
- 1⁄2 cup uncooked white rice, , regular or converted
- 1 cup hot water
- 1 chicken bouillon cubes or 1 teaspoon chicken bouillon
- 2 teaspoons onion powder
- 3 medium carrots, peeled and diced
- 2 heads broccoli, washed,florets removed in 2" pieces (stems discarded)
- 1 can cream of celery soup
- 1⁄2 cup milk
- 1 cup fresh, shredded, grated parmesan cheese (salt)
- salt and pepper
directions
- Combine hot water, chicken bouillon and onion powder.
- Place rice in 13x9x2 pan and add hot water mixture.
- Stir.
- Add carrots in even layer on top of rice.
- Place broccoli florets evenly atop carrot layer.
- Place chicken breasts on top.
- Frozen breast pieces need not be thawed.
- Salt and pepper chicken pieces, if desired.
- Thoroughly mix soup and milk.
- Pour over chicken breasts.
- Cover tightly with aluminum foil and bake at 400F for 45-60 minutes or until chicken breasts are fully cooked.
- Remove foil, add fresh parmesan cheese during last 15 minutes of cooking time and continue baking UNcovered.
- NOTE: If you must substitute canned, grated parmesan cheese, do not add until the last 5 minutes of cooking time.
- Let stand 5 minutes before serving.
- Serves 4.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was wonderful! I cheated and used a frozen bag of "california blend" vegetables, the ones with broccoli, cauliflour, and carrots. I thawed out the frozen vegetables and poured the entire bag over the rice. Instead of using water and chicken bouillion, I used a cup of chicken broth. It turned out great. Will make again and again. Thanks!
-
Made this recipe for our lunch while I was busy painting the kitchen. Went together easily and was a satisfying lunch. Two ingredients I used that likely affected the finished dish was Minute Rice and parmesan cheese from the green can. My DS said it was good but the rice was too soft, so next time I would use regular rice. As for the parmesan cheese - fresh is always better, but green can cheese works when your painting the kitchen ;)!
see 2 more reviews
RECIPE SUBMITTED BY
Elizabeth H.
Albuquerque, New Mexico