Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (diced)
- 2 cups fresh broccoli florets
- 1 cup uncooked long-grain rice
- 2 cups shredded sharp cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- 1 cup whole milk (or non-dairy alternative)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook diced chicken until golden brown and fully cooked, about 6-8 minutes.
- In a large bowl, combine cooked chicken, broccoli florets, rice, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir well until evenly mixed.
- Fold in half of the cheddar cheese into the mixture before transferring it to the baking dish.
- Spread mixture evenly in the baking dish and sprinkle remaining cheese on top. Bake uncovered for 30-35 minutes until bubbly and golden brown.
- Let cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 220g)
- Calories: 410
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg