Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh broccoli florets
- 1 cup uncooked long-grain white rice
- 2 cups shredded sharp cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- 1 cup whole milk
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
- ½ cup breadcrumbs mixed with 2 tbsp melted butter for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- In a skillet over medium heat, cook seasoned chicken breasts for about 6-8 minutes per side until fully cooked. Let rest before shredding into bite-sized pieces.
- Prepare rice according to package instructions. Steam or blanch broccoli for about 3-4 minutes until crisp-tender.
- In a large bowl, combine shredded chicken, cooked rice, steamed broccoli, cream of chicken soup, milk, onion powder, garlic powder, salt, and pepper. Mix well.
- Fold in half of the shredded cheddar cheese and transfer to the baking dish. Top with remaining cheese and breadcrumbs if using.
- Bake uncovered for 25-30 minutes or until bubbly and golden brown.
Notes
- Substitute brown rice for a healthier option; adjust cooking time as needed.
- Customize by adding other vegetables like spinach or bell peppers.
- For leftovers, store in an airtight container in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg