I always seem to have leftover rice when I make it, so I’m always trying to find a new recipe to use it up. This Chicken, Broccoli & Rice Bake does just that. It’s a retro recipe that I remember from the 70s, and rather than use canned soup, the creamy sauce is made with the versatile Basic Cream Soup Mix, which I always keep on my pantry shelf.

Although I always use my Instant Pot to cook chicken breasts, you can use leftover cooked chicken, or cook the breasts another way that you are comfortable with.

8 Servings

1 1/2 pounds boneless skinless chicken breast halves, cleaned, trimmed of all fat and veins
Your favorite seasoning salt, or salt and pepper
1 cup chicken broth

Cream Sauce:
1 tablespoon butter
1/2 medium onion
2 cups water
1 cup Basic Cream Soup Mix
1 cup grated cheddar cheese

2 cups cooked rice
1 16 oz. package frozen broccoli
1 cup grated cheddar cheese

3 1/2 ounces Buttery Crackers such as Ritz, 1 sleeve
3 tablespoons melted butter

1. Chicken: Spray the inside of an Instant Pot with non-stick spray, and turn the pot to the saute setting. Sprinkle the chicken breasts with the seasoning salt and brown them on both sides. Turn off the cycle. Pour the chicken broth over the chicken breasts. Cover the pot, set the valve to sealing, and set to manual for 5 minutes. When the cycle has finished, release the pressure. Place the chicken breasts on a cutting board and cut into 1/2 inch chunks.
2. Preheat oven to 350°.
3. Cream sauce: Melt the butter in a saucepan and add the onion; stir over medium heat until the onions begin to soften. Add the water and cream soup mix; whisk until smooth. Turn off the heat and add 1 cup cheese. Stir until the cheese is melted.
Spread the rice over the bottom of a 8" x 12" shallow baking dish. Scatter the chicken and broccoli over the rice. Pour the cream sauce over all. Sprinkle with the additional 1 cup of cheddar cheese.
4. Crush the crackers and mix them with the melted butter. Sprinkle over the cheese.
5. Bake 30-35 minutes until bubbly and golden.

Amount Per Serving
Calories 480 Calories from Fat 215
Percent Total Calories From: Fat 45% Protein 27% Carb. 29%

Nutrient Amount per Serving
Total Fat 24 g
Saturated Fat 11 g
Cholesterol 100 mg
Sodium 820 mg
Total Carbohydrate 34 g
Dietary Fiber 1 g
Sugars 0 g
Protein 32 g

Vitamin A 25% Vitamin C 66% Calcium 0% Iron 14%