Cheesy Chicken, Broccoli, and Rice Bake

A great recipe to use leftover chicken that has been properly handled. Combine with broccoli, cheese, onions, garlic, and brown rice to create a quick dinner!

Yield

12 servings

Serving size

1 Cup

Rating

3.43 of 5 (82 ratings)

Food groups

• Dairy: 1/4 cups
• Grains: 1 1/2 ounces
• Protein Foods: 1 ounces
• Vegetables: 1/4 cups

Ingredients

• 5 cups water
• 2 1/2 cups brown rice
• 1/4 cup onion, chopped
• 1 garlic clove, chopped
• 1 cup skim milk
• 1 can (10.75 ounces) condensed cream of mushroom soup, reduced-sodium
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup low-fat cheddar cheese, grated
• 2 cups chicken, cooked, shredded
• 2 cups broccoli, chopped

Directions

1. Wash hands with soap and water.
2. Preheat oven to 350 °F. In large saucepan, bring water to boil.
3. Add rice, onion, and garlic.
4. Cook for about 30 minutes or until rice is soft.
5. While rice is cooking combine milk, soup, salt, and pepper, mix well.
6. When rice is done combine with milk mixture, chicken, and broccoli.
7. Mix well.
8. Grease 9x13 pan and pour mixture into pan.
9. Bake in preheated oven for 18 minutes.
10. Sprinkle with cheese.
11. Bake for another 6 minutes or until cheese is melted.
12. Serve immediately.

Nutrition per serving

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Source

Recipe by: Healthy Recipes — Oregon State University Cooperative Extension Service

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/cheesy-chicken-broccoli-and-rice-bake. Federal works are public domain in the United States.