Chicken, broccoli and rice casserole is a good dish for a busy weekday evening. This simple recipe takes only five minutes to prepare and the result is a tasty meal in itself. Condensed soup gives it flavor and moisture, while paprika adds zest. Slide this casserole into the oven and relax for the 45 minutes or so that it takes to bake, knowing you'll have an easy cleanup after dinner with just one baking dish to wash.
Step 1
Preheat your oven to 375 degrees Fahrenheit.
Step 2
Combine the broccoli soup, rice, pepper and 1 cup water in the baking pan.
Step 3
Add the chicken to the pan, and sprinkle it with the paprika.
Step 4
Cover the pan so it is well sealed, and bake for 45 minutes, or until the chicken is thoroughly cooked and the rice is soft.
Tips and Warnings
- This recipe uses 4- to 5-oz. chicken breast halves. If you use larger breast halves, you might need to cook them longer than the time specified in the recipe. Add fresh or frozen broccoli to your casserole to supplement the broccoli in the soup.
- Use a meat thermometer to check the chicken for doneness. The chicken must reach an internal temperature of 165 degrees Fahrenheit.
Things You'll Need
- 1 10-3/4 oz. can condensed cream of broccoli soup
- 3/4 cup long-grain white rice, regular, uncooked
- 1/8 tsp. black pepper
- Baking pan, 11-by-7-by-2
- 4 skinless, boneless chicken breast halves
- Paprika
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