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Chicken Broccoli Bake Recipe

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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
6 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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