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READY IN 50 mins

Baked Chicken Broccoli and Rice

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Read Reviews (68)

"Dinner couldn't be easier than this savory chicken and rice casserole. The ingredients mix up in 5 minutes, leaving your hands free for other projects while dinner bakes. " — Campbell's Kitchen

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Original recipe makes 4 servings Change Servings

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Campbell's Condensed Cream of Chicken & Broccoli Soup)*
1 cup water
3/4 cup uncooked white rice

1/8 teaspoon ground black pepper
4 skinless, boneless chicken breasts
Paprika

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Directions

Mix soup, water, rice and pepper in 2-quart shallow baking dish. Top with chicken. Sprinkle with paprika. Cover.
Bake at 375 degrees F for 45 minutes or until done.

Kitchen-Friendly View

PREP 5 mins
COOK 45 mins
READY IN 50 mins

Footnotes

Tip: *Or use 1 can Campbell's® Healthy Request® Cream of Chicken & Broccoli Soup.

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I've made this recipe twice now...the first time I pretty much followed the recipe except adding broccoli to the rice mixture and adding breadcrumbs to the chicken breasts. This time, I took some advice from several other reviewers. I doubled the amount of rice and used 1 can of cream of mushroom and 1 can of cream of chicken soup. I also dissolved 2 chicken boullion cubes in the 2 cups of water before I mixed it with the soup and rice. I cooked 3/4 of a bag of frozen broccoli spears in the microwave and added it to the rice misture. I sprinkled a little garlic salt on the chicken, and covered it in a thin layer of bread crumbs. I like it before...but I really like it now. The cream of mushroom soup gave it a little more flavor and the chicken breast is sooo moist. I can never get chicken to turn out this moust. Love it!

—Ginny in Mass

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Most Helpful Critical Review

Jan 03, 2009

Not all that much flavor in this one...and, it took a lot longer to cook for me, as I think I used the wrong type of dish to cook it in (I used a round corningware dish that was taller rather than flat). I added italian herbs and garlic salt, per the other reviews, but it still was pretty bland. Chicken was on the dry side, too. I don't think I'm going to make this one again...

—CAROLYNBASS

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89 Ratings

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Dec 11, 2008

Great basic recipe, but I agree with other reviewers - needed some "oomph", so I replaced 1/4 cup of the water with lemon juice, added parmesan cheese and 16 oz frozen broccoli. When I put the chicken on top, I sprinkled with garlic powder and some italian breadcrumbs. Good comfort food on a winter night.

—Megan

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Feb 27, 2009

I tried this recipe with no adjustments and really liked it. I read some of the reviews yesterday and mixed it up a little last night. I used Cream of Mushroom soup instead, replace the 1 cup of water with a cup of chicken broth, added 1/2 cup sour cream, with a little more pepper and salt as well. It was sooooo much tastier. My husband and I liked it much better this way.

—OK_Momma

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Jan 07, 2009

This is a great base recipe. I used 1/4c. fresh lemon juice and seasoned my chicken with lemon pepper, garlic salt, paprika and parsley. I added 2 fresh crowns of broccoli to the rice before dumping it into a greased 9x13 glass pan. The chicken came out incredibly moist. Next time I might use cream of mushroom soup and use 1/3c. white wine. Also, the 3/4 c. rice is the PERFECT amount. I think this recipe would be too bland without adding your own seasonings. Oh, and the cleanup was the best part - only the bowl to mix the rice, etc. and the glass pan!

—empearls

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Jan 23, 2009

This is a good recipe the key to making it more tasty is adding sour cream. I added both cream of mushroom and cream of chicken. one cup of rice and a cup of sour cream. salt, pepper, and garlic.

—cpep

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Oct 21, 2009

I used two cans of soup and doubled the rice, and added milk instead of water, and added broccoli. Excellent! Thank you!

—BK

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Dec 29, 2008

I do this a little differently. I use chicken flavored rice, 2 cans of broccoli cheddar soup, and top with crushed crackers. If I'm in a big hurry I use 2 cans of the chunk white meat chicken instead of the chicken breasts. Very, very good...I could eat the whole thing by myself!!

—falon_17

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Nutrition

Calories
321 kcal
16%

Carbohydrates
34.1 g
11%

Cholesterol
67 mg
22%

Fat
7.6 g
12%

Fiber
1.8 g
7%

Protein
27.3 g
55%

Sodium
588 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Chicken Broccoli and Rice

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 321
Calories from Fat: 68

% Daily Value *
Total Fat 7.6g 12 %
Saturated Fat 2.3g 11 %
Cholesterol 67mg 22 %
Sodium 588mg 24 %
** Potassium 195mg 5 %
Total Carbohydrates 34.1g 11 %
Dietary Fiber 1.8g 7 %
Protein 27.3g 55 %
Sugars 0.7g
** Vitamin A 3 %
** Vitamin C < 1 %
** Calcium 3 %
** Iron 23 %
** Thiamin 23 %
** Niacin 101 %
** Vitamin B6 20 %
** Magnesium 10 %
** Folate 46 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.