Ingredients
Scale
- 3–4 boneless skinless chicken breasts (diced)
- 2 cups fresh broccoli florets
- 1 cup long-grain rice
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup water
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the diced chicken until golden brown (about 7-10 minutes).
- Stir in fresh broccoli florets and uncooked rice; cook for another 2-3 minutes.
- Add cream of chicken soup and water; season with garlic powder, salt, and pepper. Stir until well combined.
- Fold in half of the shredded cheese, then transfer to the prepared baking dish. Top with remaining cheese and cover with foil.
- Bake covered for 30-35 minutes; remove foil during the last 10 minutes to brown the cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (230g)
- Calories: 420
- Sugar: 3g
- Sodium: 890mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg