Cheesy Chicken Broccoli Rice (Print Version)
Tender chicken and broccoli combine with creamy cheese and fluffy rice for a warm, hearty dish.
# Ingredients:
Protein
01 -
2 boneless skinless chicken breasts
Seasonings
02 -
1 tablespoon olive oil
03 -
1 teaspoon onion powder
04 -
1 teaspoon garlic powder
05 -
1 teaspoon seasoned salt
06 -
Salt and black pepper to taste
Sauce
07 -
2 cans (10.5 ounces each) cream of chicken soup
08 -
1 can (10.5 ounces) cream of mushroom soup
09 -
120 ml heavy whipping cream
10 -
3 cups shredded Colby Jack cheese
Vegetables
11 -
340 grams frozen broccoli
Carbohydrates
12 -
3 cups cooked white rice
# Instructions:
01 -
Coat the chicken breasts with olive oil and season evenly with onion powder, garlic powder, and seasoned salt. Heat a large skillet over medium-high heat and cook the chicken for 4 to 5 minutes on each side, or until the internal temperature reaches 74°C. Remove and cut into bite-sized pieces.
02 -
Reduce heat to medium-low and add both cans of cream of chicken soup, the can of cream of mushroom soup, and heavy cream to the skillet. Season with salt and black pepper to taste. Stir in 2 cups of shredded Colby Jack cheese until thoroughly melted.
03 -
Add the cooked chicken, frozen broccoli, and cooked white rice to the sauce in the skillet. Mix until all ingredients are evenly incorporated.
04 -
Transfer the mixture into a 9x13 inch baking dish. Sprinkle the remaining 1 cup Colby Jack cheese evenly over the top. Cover with aluminum foil and bake at 175°C for 30 to 40 minutes until heated through and bubbling.
05 -
Remove from oven, let rest briefly, then serve warm.
# Notes:
01 -
For time savings, use shredded rotisserie chicken and omit seasoning the chicken breasts. Fresh broccoli can replace frozen if chopped into small, uniform pieces. For best texture, use day-old rice or cool freshly cooked rice completely to reduce moisture and prevent sogginess.