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Chicken breasts and broccoli are together again—this time in a chicken broccoli rice casserole.
Skinny Cheesy Chicken and Broccoli-Rice Casserole is gluten-free, and skinny, soul-satisfying comfort food. Like the time none of my girlfriends nor I had dates to our sophomore year homecoming dance, so we got gussied up and went to dinner all by ourselves – girl power!
Like the time I let Ben convince me that packing enormous hiking backpacks for our trip to Italy was a much better idea than packing suitcases. I also tweaked a few of the ingredients from the original to make this dish a bit healthier. When the rice has 5 minutes left to cook, add 4 cups broccoli florets and 2 chopped green onions to the pot, place the lid back on top, and let them steam until tender. Meanwhile, cook 1lb chopped chicken breasts seasoned with garlic powder, salt, and pepper in 1 teaspoon extra virgin olive oil over medium-high heat until no longer pink. Stir the rice and broccoli mixture together with the cooked chicken and cheese sauce then scoop into a 9×13 baking dish, top with another 2oz shredded cheese and broil until melted and bubbly.
I could have started with a more photogenic recipe, but this dish was worth bringing back into the spotlight right away.
This is one of the first recipes from your site that I made and my husband and I still love it and make it all the time!


My fiance and I make our own version of this when we are stumped for what to make for dinner since we almost always have the ingredients around. I don’t think there is ever a recipe on your blog that I don’t want to gobble up immediately!
Save, rate and review your favorite Campbell's recipes, share more about yourself and access exclusive newsletters and discounts. That being said, I’ve decided to launch a new series on the blog called Way Back Wednesdays! Sauteed chicken, steamed broccoli, and fluffy brown rice are mixed with a homemade cheese sauce then quickly broiled for a fabulous, comforting meal.
More broccoli, and the luscious homemade cheese sauce that brings all the ingredients together has less cheese, light sour cream, and skim milk. Remove to a plate then very carefully wipe out the skillet with a dry paper towel and turn the heat down to medium.
Add chicken, season with salt, pepper, and garlic powder, and then saute until no longer pink. Combine cooked rice and broccoli mixture with cheese sauce then scoop mixture into a nonstick sprayed 9x13 baking dish and top with remaining cheese. Homey, comforting and so dang good, you’ll find yourself sneaking your fork back into the dish again and again.


I cringe at my first posts as well, although I’ll probably cringe at some of mine now, down the road.
I can’t wait to try it, although I will be eating it alone as my boyfriend does not like cheese or broccoli. I made that recipe, so I’m trying to figure out if this is a different recipe than that one, or is this the same recipe? I did the same thing when I started my blog: really zoomed-in photos that are, umm, basically cringe-worthy. Remove to a plate and set aside then very carefully wipe out skillet with a dry paper towel. Not sure that this helps to cut calories at all, but I use greek yogurt instead of the sour cream.
I have a TJMax near me I should look there anyway they have things like that when you don’t expect it. Plus when you smother it in cheese sauce, I don’t think anybody’s going to notice!



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Comments to «Chicken recipes with rice and broccoli»

  1. Rafo writes:
    And sausage can be served when the quinoa absorbs the liquid pretty creative.
  2. orxideya_girl writes:
    Full for a long period can be a really simple.
  3. Stilni_Qiz writes:
    High calorie sodas and fruit juices be sure that the meal to fix as long as you have.

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