Chicken Broccoli Rice Bake
A hearty chicken and vegetable baked rice dish with creamy broccoli sauce, perfect for family dinners and those craving comfort food with wholesome flavors.
Ingredients
Instructions
- Heat margarine in a hot skillet and cook chicken, half at a time, until browned.
- Add broccoli and carrots to the skillet.
- Cook until vegetables are tender-crisp.
- Stir in cream of broccoli soup, milk, and pepper.
- Heat to boiling, then reduce heat to low.
- Cover the skillet and simmer for 10 minutes or until vegetables are tender.
- Stir in the cooked rice.
- Cover and remove from heat, letting it stand for 5 minutes.
- Fluff before serving.
Tips & Substitutions
For a creamier texture, consider adding shredded cheese to the mixture before baking. You can also substitute fresh broccoli with frozen, just ensure it’s thawed and well-drained. If you prefer a different protein, diced turkey or cooked sausage can work well. For added flavor, incorporate garlic powder or onion powder into the chicken while cooking.
Serving Suggestions
Serve this Chicken Broccoli Rice Bake with a side salad or some crusty bread for a complete meal. It pairs beautifully with Easy Vegetable Cheese Soup for a comforting dinner. You could also add a sprinkle of fresh herbs or a squeeze of lemon juice to brighten the flavors before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short intervals, stirring in between, until heated through. Alternatively, you can bake it in the oven at 350°F (175°C) for about 15-20 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Broccoli Rice Bake contains roughly 848 calories, with 32g protein, 75g carbohydrates, and 49g fat. It is an excellent source of vitamin A (234% of the Daily Value), vitamin C (120% of the Daily Value), and dietary fiber (67% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 550mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of instant rice?
Yes, you can substitute brown rice, but keep in mind that it requires a longer cooking time. Pre-cook the brown rice according to package instructions before adding it to the dish to ensure everything is cooked properly and the texture remains pleasant.
What can I do if I don't have cream of broccoli soup?
If cream of broccoli soup is unavailable, you can use cream of mushroom or cream of chicken soup as a substitute. Alternatively, make a quick homemade version by blending steamed broccoli with cream, broth, and seasonings until smooth, then incorporate it into the dish.
Is this dish suitable for freezing?
Yes, this Chicken Broccoli Rice Bake freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight and bake in the oven until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).