Baked Chicken With Broccoli Rice Recipes

OVEN BAKED CHICKEN AND RICE

Steps:

• Preheat oven to 180°C/350°F.
• Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
• Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
• Remove baking dish from the oven. Add rice then mix.
• Place chicken on rice. Then pour chicken broth and water around the chicken.
• Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
• Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!

CHICKEN BROCCOLI RICE AND CHEESE CASSEROLE

Steps:

• Drain 2 cans of chicken breast meat (You can substitute home boiled chicken or rotisserie- just chop it small).
• Boil broccoli till tender; drain.
• Boil rice. (You can substitute a packet of broccoli cheese rice mix such as Lipton's. Depending on amount of rice you want, might want to make two packets).
• Melt margarine in large frying pan. Saute onions till glassy. Add both soups and stir well. Add cheese and mix till melted. Remove from heat.
• Lightly grease a 13 x 9 glass dish.
• Spread rice evenly over bottom of dish.
• Spread broccoli over rice layer.
• Pour 1/3 of cheese sauce over the broccoli and rice and spread evenly.
• Spread chicken on top of cheese sauce and top with remaining sauce.
• If desired, sprinkle more shredded cheese on top.
• Bake at 350 for 30 minutes.

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
• In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
• Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

BAKED CHICKEN WITH BROCCOLI & RICE

Steps:

• Remove skin from chicken if desired.
• In an 8-cup (2L) oblong baking dish, combine soup, water and rice.
• Arrange chicken on rice mixture; sprinkle with pepper and paprika.
• Bake at 375 without cover for 50-60 minutes or until chicken is no longer pink and rice is tender.
• Garnish with parsley if desired.

DIJON-BAKED CHICKEN WITH RICE AND BROCCOLI

Steps:

• The night before: Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan. Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce, and hot chili sauce. Stir. Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. End by making sure the rough side of the thigh is down. Cover with plastic wrap and refrigerate overnight.
• The next day: Preheat oven to 350 degrees F.
• Combine rice and water in a larger oven-safe pot. Stir. Cover and place in preheated oven.
• Turn chicken over with a fork. Place in preheated oven, beside rice. Set timer for 50 minutes. About halfway through the cooking time for chicken, I like to flip the chicken over again. When the timer rings for chicken, turn off heat but leave it in the oven.
• Rinse broccoli in colander. Place in a microwave-safe pot or casserole dish with lid. Cover, then microwave at high for 5 minutes. When timer rings, add seasoning mix to broccoli.

EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
• Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.

CHICKEN THIGHS WITH RICE, MUSHROOMS, AND BROCCOLI

Steps:

• Preheat the oven to 350 degrees.
• Heat the olive oil in a large Dutch oven over medium-high heat.
• Season both sides of the chicken thighs well with garlic powder, sea salt, and freshly cracked pepper, to taste.
• Place skin side down into the HOT Dutch oven and cook undisturbed for 4-5 minutes or until the skin is golden brown, flip over and cook for 2 minutes.
• Remove the chicken thighs from the Dutch oven and place them on a plate with a loose tin foil tent.
• Add the butter to the now-empty Dutch oven over medium-high heat.
• Add the mushrooms and cook, for 2-3 minutes, or until golden.
• Add the shallots and cook, stirring often for 1 minute.
• Add the minced garlic and cook, stirring constantly, for 1 minute.
• Add the rice to the pan and cook, stirring often, for 1-2 minutes.
• Add the chicken stock, water, broccoli; mix well and season with sea salt and freshly cracked pepper, to taste.
• Nestle the chicken thighs back into the Dutch oven skin side up.
• Place a lid on the Dutch oven and put it into the oven to bake for 20-25 minutes, or until the chicken is cooked through and the rice is done.
• Remove the lid and allow to cook for another 5 minutes to crisp up the skin.
• Remove from the oven and sprinkle with fresh chopped parsley on top. Serve and enjoy.

BROCCOLI CHICKEN AND RICE BAKE

Steps:

• Preheat oven to 375 degrees.
• Stir the soup, water, rice, broccoli, onion powder, and garlic powder in 9 x 13 inch baking dish.
• Place the chicken on top of rice mixture and season with salt and pepper (I also sprinkled some more onion powder and garlic powder on top of the chicken as well).
• Sprinkle the breadcrumbs evenly on the top of the chicken and rice. Cover the pan with foil.
• Bake at 375 degrees for 45 minutes or until chicken is fully cooked (internal temperature of 165 degrees).
• Remove pan from oven and remove foil. Top with cheese and cover again with the foil. Let the casserole sit for 5 minutes to allow the cheese to melt.

BAKED CHICKEN, BROCCOLI & RICE

Steps:

• Preheat the oven to 350. Bring the broth up to a rapid boil. Place the brown rice in a casserole pan- 8×8 for the original recipe, plan on larger if you double it. As soon as the broth is boiling, pour over the brown rice and stir slightly. Cover tightly with foil or a lid. Place in the oven for 20 minutes. But, plan on 1 hour total of bake time. This is a great time to start chopping your vegetables: Thinly slice the onion. Chop up the broccoli including any stems. Thinly slice the mushrooms. When 20 minutes are up, season the chicken with salt and pepper. Place half of the oil or butter in a skillet over medium heat and sear the chicken on one side to form a golden crust. Carefully (watch for steam!) open the casserole pan and add the chicken pieces with the golden side up. Seal it back up and continue to bake. Add the remaining butter to the skillet and saute the onions until they get a bit of color over medium-high heat. Then saute the mushrooms until wilted. Add the broccoli and turn off the heat in the skillet. Open the casserole pan again and toss in the vegetables and thyme. You will probably need about 10-15 more minutes of bake time after adding the veggies. When an hour is up, carefully remove the foil and taste the rice. If it needs more time add a splash of hot water and continue to bake for 5-10 more minutes. Serve the chicken with a scoop of the rice and veggies.