By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 8
227 cal · 55 min
Chicken and Broccoli Bake
Recipe GLPR12791c4b12bf6a
A comforting one-dish meal featuring tender cooked chicken, fresh broccoli, and rice baked together in a creamy sauce. The rice cooks first, then combines with a simple béchamel-style sauce made from margarine, flour, and chicken broth before everything is baked until heated through and golden.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup uncooked rice
2 tablespoons margarine or butter
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1/4 cup grated Parmesan cheese, optional
1 package (10 ounces) frozen broccoli, thawed and drained
3 cups cooked boneless chicken, diced
Directions
Preheat your oven to 350°F. Wash your hands thoroughly with soap and water before beginning.
Cook the rice according to the package directions. Once cooked, set aside.
In a large saucepan, melt the margarine or butter over medium heat.
Add the flour to the melted margarine and stir constantly for about 1 minute to create a roux. The mixture will appear lumpy at this stage.
Slowly pour the chicken broth into the roux while stirring continuously to prevent lumps from forming. Continue stirring until the sauce is smooth and has thickened, about 2-3 minutes.
Remove the pan from heat and stir in the Parmesan cheese if using.
Fold the cooked rice, thawed broccoli, and diced cooked chicken into the sauce until all ingredients are evenly coated and combined.
Transfer the mixture to a casserole dish and spread evenly.
Bake in the preheated oven for 30 minutes or until the mixture is thoroughly heated through and the top is lightly golden.
Comments
This is a weeknight workhorse: all ingredients are standard stock at every Charlotte chain, rice and broccoli are cheap and available year-round, and the cost per serving lands around $1.50-$1.75 depending on chicken price. The stated 55 minutes is honest if you use rotisserie chicken or pre-cooked shredded chicken, but if you're starting with raw breasts, add 20 minutes for poaching or baking. The dish reheats well and feeds a family of eight with minimal fussiness, though you're watching one oven and one dish, so it demands attention during the bake rather than constant hovering.
Sign in or create a free account to add your review.
