Cheesy Chicken and Broccoli Rice Bake
Equipment
- Large skillet
- 9x13 baking dish
- Mixing bowl
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 cup uncooked long grain white rice
- 2 cups frozen broccoli florets
- 2 cups shredded cheddar cheese, divided
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13 baking dish.
- Heat the olive oil in a large skillet over medium heat. Cut the chicken thighs into bite-size pieces, season with salt, pepper, and garlic powder, then cook until no longer pink, about 6 to 7 minutes. Remove from heat.
- In a mixing bowl, stir together the cream of chicken soup, milk, and 1 cup of the shredded cheddar until smooth.
- Add the uncooked rice, frozen broccoli florets, and cooked chicken to the bowl. Stir until everything is evenly coated.
- Pour the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1 cup of cheddar over the top.
- Cover tightly with foil and bake for 35 minutes. Remove the foil and bake 10 minutes more until the cheese is melted and the rice is tender.
Notes
If the rice looks a little dry after baking, stir in a splash of milk before serving. Frozen broccoli works straight from the bag and keeps its color better than fresh in this dish. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the rice moist.
Course: Main Course
Cuisine: American
Equipment: Large skillet, 9x13 baking dish, Mixing bowl
Cuisine: American
Equipment: Large skillet, 9x13 baking dish, Mixing bowl