Ingredients
6
6 servings
- •1.5 cups water
- •1.5 cups uncooked instant rice
- •2 large cooked chicken breasts, cut into 1-inch cubes
- •1 head broccoli, cut into florets
- •2 (10.5 ounce) cans condensed cream of broccoli soup
- •1 cup milk
- •1 tablespoon Italian-seasoned bread crumbs
- •1 teaspoon garlic powder
- •0.125 teaspoon ground black pepper
- •1 (8 ounce) package shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring water to a boil in a saucepan. Add rice, stir, cover, and remove from the heat. Let sit until water is absorbed, about 5 minutes. Fluff with a fork.
- Transfer rice to a casserole dish and mix with chicken and broccoli.
- Combine condensed soup, milk, bread crumbs, garlic powder, and pepper in a mixing bowl; mix until well combined. Add to the casserole dish along with 1/2 of the Cheddar cheese; mix to combine. Sprinkle remaining Cheddar over top.
- Bake, uncovered, in the preheated oven until heated through and bubbly, about 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 450
- Carbohydrate: 36g
- Fat: 19g
- Fiber: 3g
- Protein: 33g
- Sugar: 6g
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