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Easy Chicken and Rice Casserole with Broccoli

This is one of the best chicken and rice casserole recipes EVER!
3.20 from 5 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6

Ingredients
  

  • 1 can 10 1/2 ounces Cream of Chicken Soup
  • 1 1/2 cups liquid chicken stock
  • 3/4 cup uncooked long grain white rice
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon Knorr Chicken Flavoring Bouillon seasoning
  • 2 cups frozen broccoli
  • 1 1/4 pounds skinless boneless chicken breast halves
  • 1 cup shredded Cheddar cheese

Instructions
 

  • Heat the oven to 375°F. Stir the soup, liquid chicken stock, rice, onion powder, black pepper and vegetables in an 11 x 8 x 2-inch baking dish.
  • Top the rice mixture with the chicken. Sprinkle a teaspoon of the Knorr Chicken Flavoring bouillon over the top of the chicken. Cover the baking dish with tin foil.
  • Bake for 1 hour or until the chicken is cooked through and the rice is tender. Top with the cheese and bake for another 5 minutes or so until the cheese has melted and slightly browned on the top. Remove it from the oven.
  • Let the chicken and rice casserole sit for about 15 minutes to cool a bit while keeping the tin foil on before serving it. It may seem a bit watery when you take it out of the oven but the rice will continue to absorb most of the liquid and set up nicely.

Nutrition facts are provided as a courtesy.

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