Ingredients
·
1 (10.5 oz) can
condensed cream of chicken soup (NOT diluted)
·
¾ cup water
·
1 cup uncooked
long grain white rice
·
1 lb. uncooked
chicken breast or tenders diced
·
1 (12.6 oz) bag
frozen baby broccoli florets (or cuts)
·
Optional
topping: ½ cup grated cheddar cheese*
Instructions
1.
Preheat
oven to 375F (190C). Spray a 9 x 13-inch baking dish with cooking spray.
2.
Add
cream of chicken soup and water to the prepared dish. Whisk together until
completely combined.
3.
Stir
in uncooked rice, uncooked chicken, and frozen broccoli. Season with about ½
teaspoon salt and ¼ teaspoon pepper. Stir again.
4.
Cover
tightly with foil and bake for 1 hour, or until the liquid is absorbed, the
rice is tender, and the chicken is cooked through. If desired, sprinkle the top
of the casserole with grated cheese and return to the oven for a few more
minutes, just until the cheese is melted.
