Description
A delicious and creamy chicken and broccoli casserole that’s easy to make!
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
- salt and pepper (to taste)
- 1 small onion (chopped)
- 2 – 3 cloves garlic (minced)
- 1 cup long-grain white rice
- 1 can condensed cream of chicken soup, undiluted (10 oz.)
- 2 cups low-sodium chicken broth or water
- 2 cups broccoli florets
- 1 cup Cheddar cheese (shredded)
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Add the chicken and season to taste with salt and pepper. Cook, occasionally stirring, until the chicken is cooked through. Add the onion and garlic. Cook an additional 3-4 minutes, stirring occasionally, or until the onion is softened.
- Add the rice, condensed cream of chicken soup, and chicken broth to the pan. Stir to combine. Bring to a boil, cover, then lower the temperature to medium-low to maintain a simmer. Cook for 12 minutes.
- Add the broccoli to the pan and stir. Cover and continue to cook an additional 7-8 minutes or until the broccoli is tender-crisp, the rice is soft, and the broth is absorbed.
- Sprinkle with cheese. Serve immediately.
Notes
- You can use fresh or frozen broccoli for this recipe.
- Feel free to substitute other proteins, such as turkey or tofu.
- This dish is perfect for meal prep and can be stored in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg