Chicken and Broccoli Bake
Use fresh-cooked chicken or leftovers that have been properly handled to save time in this baked casserole.
Ingredients
- 1 cup Rice Uncooked
- 10 ounces Harvesting Good Broccoli Frozen
- 3 cups Chicken Cooked
- 2 Tbsp Margarine
- ¼ cup All-Purpose Flour
- 2 cups Chicken Broth Low-sodium
- ¼ cup Parmesan Cheese
Equipment
- Saucepan Large
- Baking Dish
Instructions
- Wash hands with soap and water.
- Cook rice in 2 cups of water.
- Let broccoli thaw.
- Chicken should be off the bone.
- Melt margarine in large sauce pan. Add flour to melted margarine and stir. This will be lumpy.
- Use broth from chicken you cooked or use canned chicken broth. Slowly add broth to margarine/flour. Stir to remove lumps and thicken.
- Add cheese and stir.
- Add rice, broccoli, and chicken. Stir.
- Put in a casserole pan and bake at 350 °F for 30 minutes or until thoroughly heated.
Notes
Learn more about:
Nutrition
Nutrition Facts
Chicken and Broccoli Bake
Amount per Serving
Calories
195
Calories from Fat 63
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
19
mg
6
%
Sodium
328
mg
14
%
Potassium
196
mg
6
%
Carbohydrates
24
g
8
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
8
g
16
%
Vitamin A
400
IU
8
%
Vitamin C
32
mg
39
%
Calcium
66
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword All-Purpose Flour, Broccoli, Chicken, Chicken Broth, Harvesting Good Broccoli, Margarine, Parmesan Cheese, Rice