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
TOTAL TIME: Prep: 5 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 5 min. Bake: 40 min.
MAKES: 8 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. 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.
Originally published as Chicken Broccoli Bake in Casserole Cookbook 2001, 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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dklinkow 36709
Reviewed Nov. 17, 2012

"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."

Ruthlessma 84064
Reviewed Oct. 19, 2012

"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 !"

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