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Chicken Broccoli Bake

My husband claims to not like broccoli but has second helpings whenever I serve this casserole. Lemon bars are a great dessert to finish the meal.—Kristin Zanetti, Milwaukee, Wisconsin
  • Total Time
    Prep: 5 min. Bake: 40 min.
  • Makes
    8 servings


  • 2 packages (6.2 ounces each) broccoli au gratin rice mix
  • 2-1/4 cups water
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 to 2 tablespoons Dijon mustard
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 4 cups frozen broccoli florets, thawed
  • 1 cup shredded cheddar cheese


  • In a greased 13x9-in. baking dish, evenly spread rice from rice packages. In a bowl, combine the water, soup, mustard and contents of sauce packets from the rice; pour half over rice. Layer with chicken and broccoli. Pour remaining sauce over top.
  • Bake, uncovered, at 375° for 30-40 minutes or until chicken juices run clear and rice is tender. Sprinkle with cheese. Bake 10 minutes longer or until cheese is melted.

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Average Rating:
  • dklinkow
    Nov 17, 2012

    Not being a real big rice fan I actually loved this recipe. The only change I did was to put a good carmalization on the chicken before cutting up and placing in dish.

  • Ruthlessma
    Oct 19, 2012

    Easy and delicious. Versatile too...I didn't have the exact items in my pantry; used Long grain & wild rice, regular mustard and Provolone cheese. Next time I'll cover the cheese with Panko. This dish is Skookumchuck !

  • cdmcneme
    Oct 21, 2009

    No comment left

  • ldrewry
    Mar 8, 2008

    No comment left