A perfect, easy recipe for your weeknight meal planning. It has a little of everything, chicken covers your protein, rice covers your carb and broccoli gets your veggies in! It's a win-win all around, combining lots of wonderful flavor in one dish and minimal recipes and clean up.
This is also one of our freezer meal options, so make sure to check out the freezer meal instructions if you want to meal-prep ahead and make this now to eat at a later date. (ohhh yea, look at you planning ahead!)
- 4 Boneless, Skinless Chicken Breasts
- 1 medium-large Head of Broccoli, chopped (or bag of frozen broccoli)
- 2 cups White Rice, cooked
- 1 can Condensed Cream of Chicken Soup (10 oz can)
- 1 cup Greek Yogurt (sour cream is an alternate substitution)
- 1/2 cup Mayonnaise
- 1 tbsp Lemon Juice
- 2 tsp Garlic Powder
- 3 cups Shredded Cheddar Cheese
- Large pot
- 9x13 baking dish (opt for aluminum if you are freezing this recipe)
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Preheat oven to 350 and coat 9x13 baking dish with nonstick cooking spray
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Fill a large pot with water and add chicken and a tsp of salt. Bring to a boil and reduce heat to medium so there is still a nice simmer. Cook for 20 minutes or until it reaches an internal temperature of at least 165F.
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Drain chicken and add to mixing bowl. Let stand for 15 minutes to cool and then shred with hand mixer, stand mixer or 2 forks.
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Add cream of chicken soup, greek yogurt, mayonnaise, 1.5 cups of cheddar, salt, pepper, garlic powder and lemon juice to the shredded chicken.
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Spread the cooked white rice on the bottom of the baking dish, add chopped broccoli
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Add the chicken mixture and top with remaining shredded cheddar.
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Bake for 40 minutes.
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Coat a 9x13 aluminum baking dish with nonstick cooking spray.
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Fill a large pot with water and add chicken. Bring to a boil and reduce heat to medium so there is still a nice simmer. Cook for 20 minutes or until it reaches an internal temperature of at least 165F.
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Drain chicken and add to mixing bowl. Let stand for 15 minutes to cool and then shred with hand mixer, stand mixer or 2 forks.
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Add cream of chicken soup, greek yogurt, mayonnaise, 1.5 cups of cheddar and lemon juice to the shredded chicken.
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Spread the cooked white rice on the bottom of the baking dish, add chopped broccoli
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Add the chicken mixture and top with remaining shredded cheddar.
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Cover dish tightly with 1-2 layers of aluminum foil. Pop into the freezer until you are ready to use.
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Cooking option 1: Thaw overnight and cook for 40 minutes at 350 degrees
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Cooking option 2: Cook from frozen at 375 for 60 minutes.
