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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
TOTAL TIME: Prep: 5 min. Bake: 40 min. YIELD: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
  • 1 package (10 ounces) frozen broccoli florets, thawed
  • 1 cup (4 ounces) shredded cheddar cheese


  • 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.

Nutritional Facts

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

Reviews for Chicken Broccoli Bake

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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."

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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