From the Pantry Butler kitchen

Chicken and Broccoli Bake

8 servings

Chicken and Broccoli Bake

Use fresh-cooked chicken or leftovers that have been properly handled to save time in this baked casserole. USDA MyPlate Kitchen — Supermarket Smarts: The 5 A Day Way — Produce for Better Health and Connecticut Departments of Public Health and Social Services (public domain), via myplate.food

Ingredients

  • 1 cup rice, uncooked
  • 2 tablespoons margarine — or butter
  • 1/4 cup flour
  • 2 cups chicken broth, low-sodium
  • 1/4 cup Parmesan cheese, optional
  • 1 package (10 ounces) frozen broccoli, thawed
  • 3 cups boneless chicken, cooked

Method

  1. Wash hands with soap and water.
  2. Cook rice according to package directions.
  3. Melt margarine in large sauce pan.
  4. Add flour to melted margarine and stir.
  5. This will be lumpy.
  6. Slowly add chicken broth to margarine/flour mixture.
  7. Stir to remove lumps and thicken.
  8. Add cheese and stir.
  9. Add rice, broccoli, and chicken.
  10. Stir.
  11. Put in a casserole pan and bake at 350 °F for 30 minutes or until thoroughly heated.

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