Serves 12
245 cal · 69 min
Cheesy Chicken, Broccoli, and Rice Bake
Recipe GLPRf429fb17c75e47
A comforting one-pan bake combining tender brown rice, shredded chicken, and fresh broccoli in a creamy mushroom sauce, topped with melted low-fat cheddar cheese. Perfect for family dinners and meal prep.
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Ingredients
5 cups Water
2½ cups Brown rice
¼ cup Onion, chopped
1 clove Garlic clove, chopped
1 cup Skim milk
1 can (10.75 oz) Reduced-sodium cream of mushroom soup, condensed
¼ teaspoon Salt
¼ teaspoon Black pepper
¾ cup Low-fat cheddar cheese, grated
2 cups Cooked shredded chicken
2 cups Fresh broccoli, chopped
Directions
Wash your hands thoroughly with soap and water. Preheat your oven to 350°F.
Pour the water into a large saucepan and bring it to a rolling boil over high heat.
Stir in the brown rice, chopped onion, and chopped garlic. Reduce heat to medium-low and simmer uncovered.
Cook for approximately 30 minutes, stirring occasionally, until the rice is tender and most of the water is absorbed.
While the rice is cooking, combine the skim milk, condensed cream of mushroom soup, salt, and black pepper in a bowl. Whisk together until smooth and well blended.
Once the rice is cooked, remove from heat and add the cooked shredded chicken, chopped broccoli, and the milk-soup mixture. Stir until all ingredients are evenly distributed throughout.
Lightly grease a 9x13-inch baking pan with cooking spray or butter. Transfer the rice and chicken mixture into the prepared pan, spreading evenly.
Place the pan in the preheated 350°F oven and bake for 18 minutes, until the mixture is heated through.
Remove the pan from the oven and sprinkle the grated low-fat cheddar cheese evenly across the top.
Return the pan to the oven and bake for an additional 6 minutes, or until the cheese is completely melted and lightly golden.
Remove from the oven and let rest for 2 minutes. Serve immediately while hot.
