Chicken Broccoli Rice Bake - Kraft Recipes Top
Comida Kraft
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Chicken Broccoli Rice Bake

Prep Time
20
min.
Total Time
45
min.
Servings

6 servings

Make mealtime delicious with this Chicken Broccoli Rice Bake. This tasty Chicken Broccoli Rice Bake is as easy to make as it is sure to please.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Heat oil in large skillet on medium-high heat. Add chicken, broccoli and onions; cook and stir 5 min. Stir in broth; bring to boil. Add next 4 ingredients; mix well.
  • Spoon into 8-inch square baking dish sprayed with cooking spray; top with shredded cheese. Cover.
  • Bake 25 min. or until heated through, uncovering for the last 10 min.
* Made with quality cheeses crafted in the USA.

Substitute

Prepare using regular KRAFT Shredded Italian* Five Cheese Blend.

Substitute

Prepare using PHILADELPHIA 1/3 Less Fat than Cream Cheese.

Serving Suggestion

Serve with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.

Make Ahead

Recipe can be assembled ahead of time. Refrigerate up to 12 hours. When ready to serve, bake (covered) as directed, increasing the baking time to 40 min. or until casserole is heated through, uncovering for the last 10 min.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 350
Total fat 18g
Saturated fat 9g
Cholesterol 85mg
Sodium 410mg
Carbohydrate 22g
Dietary fiber 2g
Sugars 2g
Protein 26g
% Daily Value
Vitamin A 35 %DV
Vitamin C 30 %DV
Calcium 25 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I did read reviews fist and only used the skillet, used no salt chicken broth, light cream cheese... I did read reviews fist and only used the skillet, used no salt chicken broth, light cream cheese with chive and onion, didn't use frozen broccoli but fresh and it was certainly a hit! We will be having this again. Very fast and easy. Yummy!
Date published: 2015-01-19
Rated 5 out of 5 by from My 3 yr old LOVED it. My 3 yr old LOVED it. She literally jumped up and down to eat the leftovers the next day. It was really good. I used instant brown rice and used more like 12 oz of chicken broth, not just 8. I used pizza blend cheese instead of the Italian blend.
Date published: 2014-02-14
Rated 2 out of 5 by from It was easy.....but dry. Have to use at least 12 oz. of the chicken broth, because it was too dry, the rice soaked up everything! We thought it was a little bland also. I might try eliminating the Italian spices and just add ginger.
Date published: 2017-02-19
Rated 5 out of 5 by from Chicken broccoli rice bake Made this recipe recently and it was very tasty. Next time I make it I will increase the chicken broth amount by 1/2 to 1 cup. It was a bit dry and more broth will improve the texture.
Date published: 2017-02-19
Rated 5 out of 5 by from My husband loved this! My husband loved this!! I only cooked 1/4 cup of rice as my husband doesn't eat alot of carbs. I used boneless thighs. Just added philly cream cheese with little homemade chicken broth that were frozen in ice cube tray. I used just the skillet added the broccoli and extra cheddar cheese. It was really yummy!
Date published: 2014-02-20
Rated 5 out of 5 by from I modified this recipe with ground chicken, 1/3 less fat ***** cheese, California medley veggies and... I modified this recipe with ground chicken, 1/3 less fat ***** cheese, California medley veggies and brown rice instead of white (only used 3/4 cup though). My kids loved it and it was a quick prep!
Date published: 2016-02-18
Rated 4 out of 5 by from 410 mg of sodium for one helping isn't much. 410 mg of sodium for one helping isn't much. You must have eaten three helpings! Haven't made but sounds sooo good that I will make it soon!!
Date published: 2015-01-06
Rated 4 out of 5 by from We really liked this! I doubled the recipe to make it last all week for work lunches. Instead of just broccoli, I used a bag of frozen broccoli/cauliflower/carrots. Also used a tub of chive/onion cream cheese based on other reviews. Threw some shredded cheddar I had on hand on top toward the end of cooking. Reheated well, I will definitely make this again.
Date published: 2018-02-19
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