Microwave Broccoli Chicken Bake Recipe

Be the first to write a review

Rate recipe

This creamy and comforting casserole from Leanna Johnston is sure to satisfy hearty appetites young and old. “This came from a cookbook that my senior high school class compiled,” reports the Omaha, Nebraska cook.

This recipe is:

Quick

[X]

Rate Microwave Broccoli Chicken Bake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Microwave Broccoli Chicken Bake Recipe

Prep/Total Time: 20 min.

Yield: 4-6 Servings

5 15 20

Ingredients

1 cup uncooked instant rice
1/2 cup butter
3 cups frozen chopped broccoli, thawed
6 ounces process cheese (Velveeta), cubed
1/3 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1/2 teaspoon garlic powder
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups cubed cooked chicken

Directions

Microwave rice according to package directions; set aside. Place butter in a microwave-safe 2-1/2-qt. dish; cover and microwave on high for 2 minutes or until melted. Add the broccoli, cheese, onion, celery, green pepper and garlic powder.
Cover and microwave on high for 2-4 minutes or until vegetables are crisp-tender. Stir in the soup, chicken and rice. Cover and microwave at 70% power for 2 minutes or until heated through. Yield: 4-6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1-3/4 cups) equals 435 calories, 28 g fat (16 g saturated fat), 103 mg cholesterol, 905 mg sodium, 23 g carbohydrate, 2 g fiber, 23 g protein.

Originally published as Microwave Broccoli Chicken Bake in Simple & Delicious November/December 2006, p28