Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh broccoli florets
- 1 cup long-grain white rice (uncooked)
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Dice the chicken into bite-sized pieces; season with salt, pepper, and paprika.
- Sauté the chicken in a skillet with olive oil over medium heat until golden brown (about 5-7 minutes).
- Add broccoli and uncooked rice; mix well.
- In a bowl, combine cream of mushroom soup with water or chicken broth until smooth; pour over the chicken mixture.
- Stir in half of the cheddar cheese until melted.
- Transfer to a greased baking dish, top with remaining cheese, and bake for 25-30 minutes or until bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 410
- Sugar: 2g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg