Chicken and Broccoli Bake - Dump and Go Dinner
4
Servings
6
Ingredients
10
Comments
Warm, creamy, and covered in cheese this crowd pleasing Chicken and Broccoli Bake is a no fuss dinner that's easy on the budget too.
4
Servings
6
Ingredients
10
Comments
Ingredients
- 3 cups cook and shred Chicken, Boneless Breasts
- 2 cups Broccoli Cuts, Frozen
- 10 ¾ ounces Cream of Chicken Soup
- 2 cups cook White Rice, Long-Grain
- 1 teaspoon Garlic Powder
- 1 cup Cheddar Cheese, Shredded
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, mix cooked chicken, broccoli, soup, rice, and garlic powder.
- 1187901 Upgrade to a paid membership 6706 to unlock all instructions 7300
- 7197296 Upgrade to a paid membership 97375 to unlock all instructions 3794
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 621299 Upgrade to a paid membership 7219 to unlock all instructions 12790
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl, mix cooked chicken, broccoli, soup, rice, and garlic powder.
- Spread in greased baking dish. Top with cheese.
- Bake at 375F for 25-30 minutes or until heated through.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 4"x4" piece Amount Per Serving
- Calories
- 607
- Total Fat
- 21g
- Saturated Fat
- 8g
- Trans Fat
- 0g
- Cholesterol
- 159mg
- Sodium
- 757mg
- Total Carbohydrates
- 49g
- Fiber
- 2g
- Sugar
- 2g
- Protein
- 51g
- WW Freestyle
- 12
10 Comments
Join the discussionDo you think this would work with a can of tuna? If yes, then how many cans would you use? Or would it just have a weird taste with tuna?
Yes, you could. I would use 16 ounces of canned tuna which would be the equivalent for this. If you think that might be too overpowering you can back it off just a bit.
wow this looks great but I absolutely hate the flavor of cream of chicken soup…what could I substitute you think?
Could you try making your own variation? http://onceamonthmom.com/homem…
Hi! So I know it’s way after February, but I am freezing meals in preparation to welcome a new baby in the next three weeks. I made this dish tonight but substituted turkey for the chicken and elbow macaroni for the rice. Turned out fabulous! Thank you for your great recipes…keep them coming!
Do you steam the broccoli before? I am adding it to the other ingredients to be included in the bake.
Optional…sometimes I do, sometimes I don’t. But if you’re freezing, it would probably be a good idea to blanche it first. You could also use frozen broccoli.
I just made this with brown rice and it turned out great. It’s really filling and the cost per serving is really low. It doesn’t have a ton of flavor though so we added salt and pepper at the table. But the lack of tons of flavor, in my opinion, puts it in there with the comfort foods, good for a cold winter night. I do have to say though that my picky two year old ate it and enjoyed it (thank you cheese!). We’ll be adding this to the list to remake especially while our kids are young or when they are going through that starving teenage phase.
does this recipe above for 4 fit in one or two 8×8 pans? thank you! 🙂
Two 8x8s 🙂