Are you looking for the Best Chicken and Rice Recipe? This recipe is so versatile it will become a staple in your house, I'm sure of it! Change out the flavors, add in veggies and try different protein for a recipe you'll never get tired of.
Ingredients
4cupsfresh broccoli florets
1poundbonelessskinless chicken breasts
110.5-ounce can Campbell’s® Healthy Request® Condensed Cream of Chicken soup
⅓cupplain 0% Greek yogurt
¾cupfat-free milk
½teaspoonsalt
½teaspoonblack pepper
18.8-ounce pouch Uncle Ben’s® Ready Rice® brown rice
1cupshredded reduced-fat cheddar cheese
¼cuppanko bread crumbs
Instructions
Preheat the oven to 350° F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside.
Bring a large pot of water to a boil over high heat. Add the broccoli and blanch for 1 to 2 minutes, until it is bright green. Remove the broccoli with a slotted spoon and set aside.
Add the chicken to the water and bring back up to a boil. Cook until the chicken is cooked through, 15 to 20 minutes. Remove the chicken breasts and set on a plate to cool. When cool enough to handle, shred the chicken breasts with a fork.
Microwave the rice according to package directions.
In a large bowl, mix the soup, yogurt, milk, salt, and pepper. Add the chicken, broccoli, rice and ½ cup of the cheddar. Use a large spoon to stir and combine, making sure the soup mixture evenly coats all of the ingredients.
Transfer the chicken and rice mixture to the prepared baking dish. Top with the remaining ½ cup cheddar and the panko.
Bake uncovered until the cheese is melted and the casserole is heated through, about 20 minutes.
Notes
Tips:
If all you've got on hand is frozen broccoli, that's no problem. You can sub it for fresh florets.
Another great time-saver is to use a store-bought rotisserie chicken.