Ingredients
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1 ½ cups water
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1 ½ cups uncooked instant rice
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2 large cooked chicken breasts, cut into 1-inch cubes
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1 head broccoli, cut into florets
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2 (10.5 ounce) cans condensed cream of broccoli soup
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1 cup milk
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1 tablespoon Italian-seasoned bread crumbs
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1 teaspoon garlic powder
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⅛ teaspoon ground black pepper
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1 (8 ounce) package shredded Cheddar cheese
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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Transfer rice to a casserole dish and mix with chicken and broccoli.
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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.
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Bake, uncovered, in the preheated oven until heated through and bubbly, about 30 minutes.
Nutrition Facts (per serving)
450 | Calories |
19g | Fat |
36g | Carbs |
33g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 450 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 10g | 49% |
Cholesterol 95mg | 32% |
Sodium 930mg | 40% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 3g | 9% |
Total Sugars 6g | |
Protein 33g | 67% |
Vitamin C 46mg | 51% |
Calcium 374mg | 29% |
Iron 3mg | 17% |
Potassium 413mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.