Chicken & Broccoli Bake
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Chicken & Broccoli Bake
2 Tbsp Vegetable Oil
4 boneless chicken breast halves, diced
2 cups broccoli, chopped (fresh or frozen)
1 cup onion, chopped
2 cups cheddar cheese, grated
1 (14.5 ounce) can Chicken Broth
1 (10-3/4 ounce) can cream of mushroom soup
1 (10-3/4 ounce) can cream of celery soup
1 tsp dry mustard
1/2 tsp paprika
2 cups instant rice, uncooked
Preheat oven to 375 degrees F.
Heat oil until hot, quickly brown chicken then
add broccoli and onion; saute over medium heat for 5 minutes. Evenly spread chicken mixture
into a greased 13x9x2" baking pan and top with 1 cup cheese; set aside.
In the same skillet, combine chicken broth, soups, mustard, and paprika; heat until hot and bubbly. Remove from heat and stir in rice. Pour mixture
over cheeses. Stir rice mixture into chicken mixture until well blended; cover and bake 25 minutes.
Remove cover and slightly stir mixture around. Top with remaining cheese. Return to oven and cook until cheese is melted, about 5 minutes.
