Cheddar Broccoli Chicken Dish (Print Format)
Tender chicken and broccoli baked with creamy cheddar and rice for an easy, satisfying meal.
# Ingredients:
→ Protein
01 -
2 pounds chicken breast, sliced in half horizontally
→ Soups and Broth
02 -
10.5 ounces cheddar broccoli soup
03 -
10.5 ounces cream of chicken soup
04 -
1 cup chicken stock
→ Grains
05 -
2 cups instant rice
→ Vegetables
06 -
2 cups frozen broccoli florets
→ Seasonings
07 -
1 teaspoon dry mustard powder
08 -
½ teaspoon salt
09 -
¼ teaspoon black pepper
10 -
1 teaspoon onion powder
11 -
1 teaspoon paprika
→ Cheese
12 -
1 cup shredded cheddar cheese
# Steps:
01 -
Preheat the oven to 350°F (177°C). Slice the chicken breasts in half horizontally to ensure even cooking.
02 -
Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
03 -
In the baking dish, combine instant rice, cream of chicken soup, cheddar broccoli soup, and chicken stock. Stir gently to blend.
04 -
Evenly layer the frozen broccoli over the rice mixture. Place the chicken breasts on top of the broccoli, nestling them into the rice.
05 -
Sprinkle mustard powder, salt, black pepper, onion powder, and paprika evenly over the entire casserole.
06 -
Cover the dish tightly with aluminum foil and bake for 45 minutes to 1 hour, until the chicken is cooked through and the rice is tender.
07 -
Remove the foil, fluff the rice gently, and sprinkle shredded cheddar cheese evenly over the chicken. Return to the oven uncovered for about 5 minutes until the cheese is melted.
08 -
Remove from the oven and serve immediately while hot.
# Tips:
01 -
Ensure the baking dish is tightly covered with foil to trap steam and fully cook the rice. If rice remains undercooked, add ½ to 1 cup warm chicken broth, reseal, and bake longer in 10–15 minute increments.