Chicken and Broccoli Bake

Name: Chicken and Broccoli Bake
Yield: 8 servings
Ingredients: 1 cup rice, uncooked; 2 tablespoons margarine (or butter); 1/4 cup flour; 2 cups chicken broth, low-sodium; 1/4 cup Parmesan cheese, optional; 1 package (10 ounces) frozen broccoli, thawed; 3 cups boneless chicken, cooked

Source: Supermarket Smarts: The 5 A Day Way Produce for Better Health and Connecticut Departments of Public Health and Social Services

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Use fresh-cooked chicken or leftovers that have been properly handled to save time in this baked casserole.

Makes

8 servings

Ingredients

1 cup rice, uncooked
2 tablespoons margarine (or butter)
1/4 cup flour
2 cups chicken broth, low-sodium
1/4 cup Parmesan cheese, optional
1 package (10 ounces) frozen broccoli, thawed
3 cups boneless chicken, cooked

Directions

Wash hands with soap and water.
Cook rice according to package directions.
Melt margarine in large sauce pan. Add flour to melted margarine and stir. This will be lumpy.
Slowly add chicken broth to margarine/flour mixture. Stir to remove lumps and thicken.
Add cheese and stir.
Add rice, broccoli, and chicken. Stir.
Put in a casserole pan and bake at 350 °F for 30 minutes or until thoroughly heated.

Notes

Learn more about: Broccoli

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.