Description
This comforting Broccoli Chicken and Rice Bake is a one-pan meal that combines tender chicken breasts with a creamy rice and broccoli base, all topped with a crispy breadcrumb crust and melted cheeses. Perfect for a wholesome family dinner, this casserole is baked to perfection, offering a balanced and flavorful dish that’s easy to prepare and sure to please.
Ingredients
Base Mixture
- 10.75 ounces cream of chicken soup (1 can)
- 1⅓ cup water
- ¾ cup long grain white rice, uncooked
- 2 cups fresh broccoli, chopped into small pieces
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Chicken and Topping
- 6 boneless, skinless chicken breasts
- ½ cup Italian breadcrumbs
- ½ cup shredded Mozzarella cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven: Set your oven to 375 degrees Fahrenheit to ensure it reaches the ideal baking temperature while you prepare the ingredients.
- Prepare the rice mixture: In a 9 x 13 inch baking dish, combine the cream of chicken soup, water, uncooked rice, chopped broccoli, onion powder, and garlic powder. Stir these ingredients thoroughly to create an even base layer.
- Add and season the chicken: Place the six chicken breasts on top of the rice and broccoli mixture. Season the chicken generously with salt and pepper, and for extra flavor, sprinkle additional onion powder and garlic powder over the chicken.
- Add the breadcrumb topping: Evenly sprinkle the Italian breadcrumbs over the top of the chicken and rice layers to create a crunchy crust upon baking. Cover the entire dish tightly with aluminum foil to lock in moisture.
- Bake the casserole: Place the covered baking dish in the preheated oven and bake for 45 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit, ensuring it’s fully cooked and tender.
- Add cheese and finish baking: Carefully remove the pan from the oven and discard the foil. Sprinkle shredded Mozzarella and cheddar cheese evenly over the chicken and rice. Cover the dish again with foil and let it sit for 5 minutes to allow the cheese to melt perfectly into a creamy topping.
Notes
- Ensure the chicken breasts are evenly sized for uniform cooking.
- You can substitute fresh broccoli with frozen broccoli, but thaw and drain well to avoid excess moisture.
- For a crispier breadcrumb topping, uncover the dish during the last 5 minutes of baking to brown the crust.
- Use low-sodium cream of chicken soup and season cautiously if monitoring salt intake.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
