Ingredients

The following ingredients have 8 Servings
  • ½ Tbsp olive oil ((extra virgin))
  • 1 lb chicken breasts ((boneless, skinless breasts or use boneless, skinless chicken thighs - cut into bite size chunks))
  • ½ tsp each, salt & pepper ((to taste))
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • 1 cup long grain white rice ((+ 1¾ cup water or chicken broth))
  • 4 cups broccoli florets
  • 10.5 oz cream of chicken condensed soup
  • 10.5 oz cheddar cheese condensed soup
  • 1 ½ cups milk
  • 1 cup cheddar cheese ((shredded))
  • ½ cup Panko breadcrumbs ((optional, plain))

Instruction

  • Heat a large skillet (that has a fitted lid) with the olive oil to medium-high heat until the oil begins to shimmer. Add the cut pieces of chicken breasts or thighs and season generously. Pan fry the bite-size pieces of chicken until they are no longer pink inside, then remove from skillet and set aside.
  • Use the same skillet (with the pan juices from frying the chicken). Add the rice and stir it into the juices, then stir in the water or chicken broth. Cover and bring to a boil. Reduce heat and cook on low for 10 minutes.
  • Preheat your oven to 350°F (175°C) and lightly grease your 9x13 baking pan or a 2.5 quart casserole dish, or coat with non-stick cooking spray.
  • Stir in the broccoli florets, return the cover, and continue cooking an additional 5-7 minutes on low heat.
  • While your rice and broccoli is cooking, combine the cream of chicken and cheddar cheese condensed soups with milk in your prepared baking dish. Stir the cooked chicken in with the sauce then finally, add the cooked rice and broccoli.
  • Top with shredded cheddar cheese and optional Panko breadcrumbs then bake at 350°F (175°C) for 25-30 minutes or until the cheese is fully melted and golden.
  • Remove from the oven and allow to cool slightly before serving, about 5 minutes.