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Chicken Broccoli Bake Recipe

My husband claims to not like broccoli but has second helpings whenever I serve this casserole. Lemon bars are a great dessert to finish the meal.—Kristin Zanetti, Milwaukee, Wisconsin

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Chicken Broccoli Bake Recipe

Prep: 5 min. Bake: 40 min.

Yield: 8 Servings

5 40 45

Ingredients

2 packages (6.2 ounces each) broccoli au gratin rice mix
2-1/4 cups water
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 to 2 tablespoons Dijon mustard
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
4 cups frozen broccoli florets, thawed
1 cup (4 ounces) shredded cheddar cheese

Directions

In a greased 13-in. x 9-in. baking dish, evenly spread rice from rice packages. In a bowl, combine the water, soup, mustard and contents of sauce packets from the rice; pour half over rice. Layer with chicken and broccoli. Pour remaining sauce over top.
Bake, uncovered, at 375° for 30-40 minutes or until chicken juices run clear and rice is tender. Sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 269 calories, 10 g fat (5 g saturated fat), 65 mg cholesterol, 743 mg sodium, 19 g carbohydrate, 2 g fiber, 24 g protein.

Originally published as Chicken Broccoli Bake in Casserole Cookbook , p37

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Chicken Broccoli Bake

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Reviewed on Nov. 17, 2012 by dklinkow

Not being a real big rice fan I actually loved this recipe. The only change I did was to put a good carmalization on the chicken before cutting up and placing in dish.

Reviewed on Oct. 19, 2012 by Ruthlessma

Easy and delicious. Versatile too...I didn't have the exact items in my pantry; used Long grain & wild rice, regular mustard and Provolone cheese. Next time I'll cover the cheese with Panko. This dish is Skookumchuck !