Creamy Chicken and Broccoli Rice Bake

This comforting bake combines lean protein from chicken with fiber-rich broccoli and energy-giving rice for a balanced, satisfying meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 1 cup uncooked white rice · 655 kcal in the whole recipe
• 2 tablespoons margarine or butter · 192 kcal in the whole recipe
• 1/4 cup all-purpose flour · 106 kcal in the whole recipe
• 2 cups low-sodium chicken broth · 28 kcal in the whole recipe
• 1/4 cup grated Parmesan cheese · 82 kcal in the whole recipe
• 10 ounces frozen broccoli, thawed · 92 kcal in the whole recipe
• 3 cups cooked boneless chicken, diced · 662 kcal in the whole recipe

Method

1. Cook the rice according to package directions and set aside. Preheat your oven to 350°F (175°C).

   

2. In a large saucepan, melt the margarine or butter over medium heat. Whisk in the flour to form a smooth paste.

   

3. Slowly pour in the chicken broth, whisking constantly to prevent lumps. Cook until the sauce thickens, then stir in the Parmesan cheese.

   

4. Fold the cooked rice, thawed broccoli, and cooked chicken into the sauce until everything is evenly coated.

   

5. Transfer the mixture to a casserole dish and bake for 30 minutes until thoroughly heated and bubbling.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.