Chicken, Broccoli, Rice Bake (Campbell soup can recipe)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 284.9
  • Total Fat: 4.4 g
  • Cholesterol: 90.8 mg
  • Sodium: 875.9 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 3.8 g
  • Protein: 39.8 g

View full nutritional breakdown of Chicken, Broccoli, Rice Bake (Campbell soup can recipe) calories by ingredient
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Number of Servings: 4


    1.5lb chicken breast
    1c brown rice
    1 small can cream of broccoli soup
    1c water
    Broccoli to your tasting, I used about 4oz and wished I would have used a little more. I used frozen but you can use fresh if you want.
    Shredded cheese to your tasting, I used about 2Tbsp and it was about right.
    Black Pepper


You could probably also make this in a crock pot but the chicken would shred making it closer to a true casserole.


PreHeat oven to 375F.
In bowl mix uncooked rice, cream of broccoli, water, broccoli, cheese, and pepper to your tasting. Pour mixture into greased 11x7 Glass Pan.
Top this mixture with chicken breasts (I fileted mine before adding) and sprinkle paprika over the entire casserole.
Cover with aluminum foil and place in oven for approximately 45min-1hr.
I let it cook covered for 45min, uncovered for 10min, then I broiled for 5min to get a nice color to the chicken.

Serving Size: Makes 4 servings (1.5 filets + rice mix)

Number of Servings: 4

Recipe submitted by SparkPeople user JFLINT2.

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Member Ratings For This Recipe

  • This is definately a keeper. Used cream of celery in place of crm of chicken, and 8 oz of broccoli. - 12/25/12

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