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.
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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.
