From the library
Chicken and Broccoli Bake
Use fresh-cooked chicken or leftovers that have been properly handled to save time in this baked casserole.
Makes 8 portions11 steps
227
kcal · per 1/8 of recipe
20g
Protein
26g
Carbs
5g
Fat
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
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- 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.
USDA MyPlate Kitchen — Supermarket Smarts: The 5 A Day Way — Produce for Better Health and Connecticut Departments of Public Health and Social Services (public domain), via myplate.food · public domain
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