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chicken and rice with broccoli
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4.25 from 4 votes

No Peek Chicken and Rice

This No Peek Chicken and Rice is as simple as dump, mix and bake! It's a super easy dinner recipe the whole family will love!
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: casserole, chicken, rice
Servings: 6
Calories: 383kcal
Author: Kelsey Byrnes

Equipment

  • Oven

Ingredients

  • 2 cups uncooked instant white rice
  • 2 cups broccoli florets fresh or frozen
  • 1 10.5-ounce can condensed cream of mushroom soup
  • 1 10.5-ounce can condensed cream of chicken soup
  • 3 cups cooked shredded or diced chicken
  • 1 1/2 cups chicken broth
  • 1 cup shredded cheddar cheese

Instructions

  • Preheat oven to 350°F and grease a 2.5 - 3 quart casserole dish or 9x13" pan.
  • To the greased pan, add the rice, broccoli, cream of mushroom soup, cream of chicken soup, chicken and chicken broth; stir well.
    2 cups uncooked instant white rice, 2 cups broccoli florets, 1 10.5-ounce can condensed cream of mushroom soup, 1 10.5-ounce can condensed cream of chicken soup, 3 cups cooked shredded or diced chicken, 1 1/2 cups chicken broth
  • Cover the dish with aluminum foil.
  • Bake for 45 minutes (don't peek on it until it's made it to the 45 minute mark!!) then remove from the oven, remove the foil and stir.
  • Sprinkle with cheese and return to the oven for 5 minutes or until all of the cheese is melted.
    1 cup shredded cheddar cheese

Notes

*Feel free to change out the broccoli for fresh asparagus (cut into 1-inch pieces) or fresh (or frozen) peas.

Nutrition

Calories: 383kcal | Carbohydrates: 35g | Protein: 27g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 79mg | Sodium: 1082mg | Potassium: 417mg | Fiber: 2g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 21mg | Calcium: 171mg | Iron: 3mg