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Microwave Broccoli Chicken Bake

 Microwave Broccoli Chicken Bake
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.
4-6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.

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Microwave Broccoli Chicken Bake (continued)

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.