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Broccoli Chicken Rice Casserole

Sometimes, all you want is a warm and hearty casserole that is comforting and delicious.  You also want to eat healthy, which is why you read this blog.  There’s no reason you can’t have both!  And for you broccoli haters out there, trust me when I say that something magical happens when you cook broccoli for about an hour in the oven with chicken and soup mix!  We tried this recipe with both cheddar soup and cream of mushroom soup, and I have to say that both options are excellent!

You’ve got to give this one a try, because it’s really healthy, really tasty, fairly cheap, and a perfect throw-together meal for a weeknight.

Broccoli Chicken Rice Casserole

Ingredients

2 Large Chicken Breasts, diced

3 cups broccoli, diced

1/2 onion, sliced

1 cup instant rice

1 can cream of mushroom or cheddar cheese soup

3/4 cup of 2% milk

1 teaspoon season salt

1 tablespoon dijon mustard

3/4 teaspoon dried mustard

1/2 teaspoon black pepper

1/4 – 1/2 cup panko bread crumbs

Instructions

1.Preheat the oven to 400 degrees.

Ingredients

2.  Add the chicken, onions, and broccoli to a large bowl.

Adding ingredients

3.  Add the rice, milk, and cream of mushroom (or cheese) soup.

Add the rice and soup

4.  Add the season salt, dried mustard, Dijon mustard, and pepper.  Mix well.

Mix

5.  Add the mixture to a greased 9×8 or 8×8 baking dish.

Add to the oven

6.  Cover with tinfoil and bake for 45 minutes.

7. Remove from oven, add the panko evenly to the top of the casserole and bake for another 15 minutes uncovered.

8.  Allow to cool for about 10 minutes before serving.

Broccoli Chicken Rice Casserole

9. Enjoy!

Broccoli Chicken Rice Casserole
Author: Simply Playful Fare
Ingredients
  • 2 large chicken breasts, diced
  • 3 cups broccoli, diced
  • 1/2 onion, sliced
  • 1 cup instant rice
  • 1 can cream of mushroom or cheddar cheese soup
  • 3/4 cup of 2% milk
  • 1 teaspoon season salt
  • 1 tablespoon dijon mustard
  • 3/4 teaspoon dried mustard
  • 1/2 teaspoon black pepper
  • 1/4 – 1/2 cup panko bread crumbs
Instructions
  1. Preheat the oven to 400 degrees.
  2. Add the chicken, onions, and broccoli to a large bowl.
  3. Add the rice, milk, and cream of mushroom (or cheese) soup.
  4. Add the season salt, dried mustard, Dijon mustard, and pepper. Mix well.
  5. Add the mixture to a greased 9×8 or 8×8 baking dish.
  6. Cover with tinfoil and bake for 45 minutes.
  7. Remove from oven, add the panko evenly to the top of the casserole and bake for another 15 minutes uncovered.
  8. Allow to cool for about 10 minutes before serving.
  9. Enjoy!
Serving size: 449 g, 1/4 casserole dish Calories: 487 Fat: 9.9 g Carbohydrates: 55.4 g Protein: 42.1 g

Broccoli Chicken Rice CasseroleBroccoli Chicken Rice CasseroleBroccoli Chicken Rice Casserole

Cheddar or Cream of Mushroom?  Let us know in the comments!



This post first appeared on Simply Playful Fare, please read the originial post: here

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Broccoli Chicken Rice Casserole

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