Ingredients and Weight:
- Chicken breasts (boneless, skinless): 1 pound
- Long grain white rice: 2 cups
- Frozen broccoli florets: 1 (10-ounce) package
- Cream of chicken soup (undiluted): 1 (10.75-ounce) can
- Milk: 1 cup
- Grated Parmesan cheese: 1/2 cup
- Salt and pepper: To taste
Preparation Time:
10 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper.
- Cook the rice according to package directions.
- Add the broccoli florets to boiling water and cook until tender-crisp, about 3 minutes. Drain.
- In a large bowl, combine the cooked chicken, rice, broccoli, soup, milk, Parmesan cheese, salt, and pepper.
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake for 45-50 minutes, or until the casserole is bubbly and heated through.
Nutritional Information:
- Calories: 350 per serving (1/8 of the casserole)
- Protein: 25 grams
- Carbohydrates: 40 grams
- Fat: 10 grams
- Fiber: 3 grams
Dish Characteristics:
- Creamy and cheesy
- Comforting and homey
- Budget-friendly
- Easy to make ahead of time
User Comments:
- "This casserole is a crowd-pleaser. It's easy to make and always turns out delicious."
- "I love that I can customize this dish with different vegetables. I've tried it with cauliflower, carrots, and zucchini."
- "This is my go-to meal for busy weeknights. It's quick and easy, and my family loves it."
Special Precautions and Tips:
- Be sure to cook the chicken breasts thoroughly before adding them to the casserole.
- If you don't have cream of chicken soup, you can substitute with cream of celery or cream of mushroom soup.
- To make the casserole ahead of time, assemble it and store it in the refrigerator for up to 2 days. When ready to bake, bring the casserole to room temperature first.
