Baked Chicken Broccoli and Rice

Baked Chicken Broccoli and Rice

74 Reviews 5 Pics
  • Prep

    5 m
  • Cook

    45 m
  • Ready In

    50 m
Recipe by  Campbell's Kitchen

“Dinner couldn't be easier than this savory chicken and rice casserole. The ingredients mix up in 5 minutes, leaving your hands free for other projects while dinner bakes. ”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Mix soup, water, rice and pepper in 2-quart shallow baking dish. Top with chicken. Sprinkle with paprika. Cover.
  2. Bake at 375 degrees F for 45 minutes or until done.

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Reviews (74)

Rate This Recipe
Ginny in Mass
275

Ginny in Mass

I've made this recipe twice now...the first time I pretty much followed the recipe except adding broccoli to the rice mixture and adding breadcrumbs to the chicken breasts. This time, I took some advice from several other reviewers. I doubled the amount of rice and used 1 can of cream of mushroom and 1 can of cream of chicken soup. I also dissolved 2 chicken boullion cubes in the 2 cups of water before I mixed it with the soup and rice. I cooked 3/4 of a bag of frozen broccoli spears in the microwave and added it to the rice misture. I sprinkled a little garlic salt on the chicken, and covered it in a thin layer of bread crumbs. I like it before...but I really like it now. The cream of mushroom soup gave it a little more flavor and the chicken breast is sooo moist. I can never get chicken to turn out this moust. Love it!

Megan
139

Megan

Great basic recipe, but I agree with other reviewers - needed some "oomph", so I replaced 1/4 cup of the water with lemon juice, added parmesan cheese and 16 oz frozen broccoli. When I put the chicken on top, I sprinkled with garlic powder and some italian breadcrumbs. Good comfort food on a winter night.

OK_Momma
93

OK_Momma

I tried this recipe with no adjustments and really liked it. I read some of the reviews yesterday and mixed it up a little last night. I used Cream of Mushroom soup instead, replace the 1 cup of water with a cup of chicken broth, added 1/2 cup sour cream, with a little more pepper and salt as well. It was sooooo much tastier. My husband and I liked it much better this way.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 321 cal
  • 16%
  • Fat
  • 7.6 g
  • 12%
  • Carbs
  • 34.1 g
  • 11%
  • Protein
  • 27.3 g
  • 55%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 588 mg
  • 24%

Based on a 2,000 calorie diet

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Easy Baked Chicken and Rice Casserole

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