Ingredients
Scale
- 3 cups cooked boneless, skinless chicken breasts, diced
- 2 cups fresh broccoli florets
- 1 cup long-grain rice
- 1 cup shredded sharp cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- 1 cup water or chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and grease a large baking dish.
- In a skillet over medium heat, cook the diced chicken until golden brown (about 5-7 minutes).
- Stir in broccoli florets and uncooked rice until combined.
- In a separate bowl, whisk together cream of chicken soup, water (or broth), onion powder, garlic powder, salt, and pepper.
- Pour the sauce mixture over the chicken and rice mixture, folding gently to combine.
- Sprinkle shredded cheese on top and cover with aluminum foil.
- Bake for approximately 45 minutes; remove foil in the last 10 minutes to brown the cheese.
- Let it cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg