Dump-and-Bake Chicken Broccoli Rice Casserole

• 분량: 4 servings
• 활동 시간: 10 minutes
• 총 시간: 1 hour 10 minutes

재료

1 (10.5 oz) can condensed cream of chicken soup

2 cups chicken broth, water, or milk

1 cup uncooked long grain white rice

1 lb. uncooked boneless, skinless chicken breasts or boneless, skinless chicken thighs, (diced)

1 (12.6 oz) bag frozen baby broccoli florets (or cuts)

1 cup grated sharp cheddar cheese

Kosher salt and ground black pepper, (to taste)

Optional: additional herbs and seasoning of choice, such as garlic powder, onion powder, paprika, thyme, rosemary, basil, oregano, chives, parsley, or seasoned salt

Optional garnish: chopped fresh herbs such as parsley or thyme

방향

Preheat oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with nonstick cooking spray. In the prepared dish, whisk together the cream of chicken soup and the broth or water.

Stir in the uncooked rice, the uncooked chicken, and the frozen broccoli. Season with about ½ teaspoon salt and ¼ teaspoon pepper. Add extra herbs and spices at this time, if you like. I typically include at least ¼ teaspoon of garlic powder and ¼ teaspoon of onion powder, but herbs such as parsley, thyme, basil, oregano, and/or chives are also great. Stir again so that everything is well combined.

Cover tightly with foil and bake for 55-60 minutes, or until most of the liquid is absorbed, the rice is tender, and the chicken is cooked through. Use a fork to fluff the rice. If your rice is still too firm after 1 hour, cover the dish tightly and return it to the oven for 5-10 more minutes. Be careful that you don't overcook the rice or it will become mushy. Sprinkle the cheese on top of the dish.

Return to the oven for a few more minutes, just until the cheese melts.

Garnish with chopped fresh herbs if desired and serve immediately.

영양 정보

• 1회 제공량: 1 /4 of the recipe
• 칼로리: 406 kcal
• 지방 전체: 6.3 g
• 포화 지방: 2.9 g
• 콜레스테롤: 82 mg
• 나트륨: 995 mg
• 탄수화물 전체: 47 g
• 식이섬유: 3.2 g
• 총 당류: 2.7 g
• 단백질: 35 g