Easy Broccoli and Cheese Bake Recipe

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broccoli and cheese bake recipe

broccoli and cheese bake

On cold days I like making something warm and that will stick to your bones. This is one of those recipes – it’s quick, it’s simple and the best part for me at least – it’s gluten free! You can use traditional ingredients and make it how you want, but this recipe goes over huge in our house, and the left overs hardly last past the second day.

broccoli bake

Ingredients:

  • 1 lb of boneless skinless chicken – chopped into small 1/2 inch cubes
  • 1 cup instant rice
  • 1 bag frozen broccoli – thawed
  • 16 tbsp Gluten Free Condensed Soup Mix -That’s 1 whole cup! (or 2 cans traditional if you’re not worried about being gluten free)
  • 1/2 cup water
  • 2 cups milk
  • 2 cups shredded cheese of choice – we use Cheddar
  • Salt and Pepper to taste

Directions:

  1. Preheat your oven to 350 degrees and spray the inside of a 13 x 9 casserole dish.
  2. In a large bowl add in your condensed soup mix and your 1/2 cup water. With a spoon mix until well combined and it starts to look like a traditional soup base.
  3. In the same bowl add in your rice, your frozen broccoli, milk and chicken. Mix until well combined. Pour into your prepared baking dish.
  4. On top, evenly sprinkle your cheese until the top is completely covered. I add on fresh cracked pepper and salt just before putting it in the oven.
  5. Bake for 1 hour until chicken is fully cooked.

Dinner in one bowl! What could be better? Ooey Gooey and warms you up too :).

This recipe is part of the Food Challenge with six other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!

 
Easy Broccoli and Cheese Bake Recipe

Easy Broccoli and Cheese Bake Recipe

Ingredients

  • 1 lb of boneless skinless chicken - chopped into small 1/2 inch cubes
  • 1 cup instant rice
  • 1 bag frozen broccoli - thawed
  • 16 tbspGluten Free Condensed Soup Mix -That's 1 whole cup! (or 2 cans traditional if you're not worried about being gluten free)
  • 1/2 cup water
  • 2 cups milk
  • 2 cups shredded cheese of choice - we use Cheddar
  • Salt and Pepper to taste

Instructions

  1. Preheat your oven to 350 degrees and spray the inside of a 13 x 9 casserole dish.
  2. In a large bowl add in your condensed soup mix and your 1/2 cup water. With a spoon mix until well combined and it starts to look like a traditional soup base.
  3. In the same bowl add in your rice, your frozen broccoli, milk and chicken. Mix until well combined. Pour into your prepared baking dish.
  4. On top, evenly sprinkle your cheese until the top is completely covered. I add on fresh cracked pepper and salt just before putting it in the oven.
  5. Bake for 1 hour until chicken is fully cooked.
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4 COMMENTS

  1. How would you do this recipe if you were using a can of cream of whatnot soup that’s not condensed? When I need a cream of whatnot soup that’s condensed in some of my recipes, I just don’t put in the milk when using the full soup. Just wondered how to do this recipe cause I’ve been looking for a good chicken rice cheesy bake. I tried to make one this past thanksgiving with wild rice. It was horrific! I had such high hopes. I just want something better than the Green Giant frozen package we use now. The cheese food goop gives me the shudders.

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