Chicken, Broccoli and Rice Casserole

Name: Chicken, Broccoli and Rice Casserole
Prep time: 15 min
Total time: 1 min
Ingredients: 1 cup uncooked long-grain white rice; 1 lb boneless skinless chicken breasts, cut in 1-inch pieces; 2 cups broccoli florets, cut in bite-size pieces; 1 cup chopped onions; 2 1/2 cups Progresso™ chicken broth (from 32-oz carton); 2 teaspoons Montreal chicken seasoning; 2 cups shredded Cheddar cheese (8 oz); 1/2 cup heavy whipping cream; 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

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Prep Time: 15 minutes

Total: 1 hours, 20 minutes

Servings: 8

Author : Betty Crocker Kitchens

chicken

Ingredients

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1 cup uncooked long-grain white rice1 lb boneless skinless chicken breasts, cut in 1-inch pieces2 cups broccoli florets, cut in bite-size pieces1 cup chopped onions2 1/2 cups Progresso™ chicken broth (from 32-oz carton)2 teaspoons Montreal chicken seasoning2 cups shredded Cheddar cheese (8 oz)1/2 cup heavy whipping cream2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

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Instructions

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Step 1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread rice evenly in baking dish. Arrange chicken evenly over rice. Top chicken with broccoli and onions.

Step 2

In small bowl, mix broth and chicken seasoning. Pour mixture evenly over rice in baking dish; cover with foil. Bake 40 minutes.

Step 3

Stir cheese and whipping cream into chicken mixture in casserole. Replace foil; bake 20 to 25 minutes longer or until rice is tender, chicken is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with parsley.