By Brandon Vacha
Preheat the oven to 375°F (190°C).
Dice the chicken breast into bite-sized pieces.
In a large skillet, heat the olive oil over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes.
While the chicken is cooking, chop the onion finely.
Add the chopped onion to the skillet with the chicken and sauté until translucent, about 3 minutes.
Stir in the rice, water, cream of chicken soup, garlic powder, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat, add the broccoli florets, cover, and simmer for about 10 minutes, or until the rice is just tender.
Transfer the mixture to a greased casserole dish, then top evenly with shredded cheddar cheese.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it sit for 5 minutes before serving, allowing the flavors to meld.
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This Main Course Poultry Casserole recipe is ready in 50 minutes and features chicken breast, broccoli florets, cheddar cheese and other delicious ingredients. Contains 400 calories total.
Preheat the oven to 375°F (190°C).
Dice the chicken breast into bite-sized pieces.
In a large skillet, heat the olive oil over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes.
While the chicken is cooking, chop the onion finely.
Add the chopped onion to the skillet with the chicken and sauté until translucent, about 3 minutes.
Stir in the rice, water, cream of chicken soup, garlic powder, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat, add the broccoli florets, cover, and simmer for about 10 minutes, or until the rice is just tender.
Transfer the mixture to a greased casserole dish, then top evenly with shredded cheddar cheese.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it sit for 5 minutes before serving, allowing the flavors to meld.
Calories per Serving: 400
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