Saucy Baked Chicken & Broccoli
Easy ingredients—chopped broccoli, chicken breasts and mushroom sauce—stir together in minutes and bake to a golden turn. Serve this pleasing dish over rice to a hungry family.
Ingredients
1 pound broccoli, trimmed, cut into 1-inch pieces (about 4 cups), cooked and drained
2 pounds skinless, boneless chicken breast halves (8 breast halves)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.666 cup milk
0.25 teaspoon ground black pepper
2 cups long grain white rice, prepared according to package directions (about 6 cups)
2 pounds skinless, boneless chicken breast halves (8 breast halves)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.666 cup milk
0.25 teaspoon ground black pepper
2 cups long grain white rice, prepared according to package directions (about 6 cups)
Instructions
Place the broccoli into a 3-quart shallow baking dish. Top with the chicken. Stir the soup, milk and black pepper in a medium bowl. Pour the soup mixture over the broccoli and chicken.
Bake at 400°F. for 30 minutes or until the chicken is cooked through. Serve the chicken, broccoli and sauce with the rice.
Bake at 400°F. for 30 minutes or until the chicken is cooked through. Serve the chicken, broccoli and sauce with the rice.
Saucy Baked Chicken & Broccoli
Easy ingredients—chopped broccoli, chicken breasts and mushroom sauce—stir together in minutes and bake to a golden turn. Serve this pleasing dish over rice to a hungry family.
Directions
Print
Place the broccoli into a 3-quart shallow baking dish. Top with the chicken. Stir the soup, milk and black pepper in a medium bowl. Pour the soup mixture over the broccoli and chicken.
Bake at 400°F. for 30 minutes or until the chicken is cooked through. Serve the chicken, broccoli and sauce with the rice.
Ingredients
1 pound broccoli, trimmed, cut into 1-inch pieces (about 4 cups), cooked and drained
2 pounds skinless, boneless chicken breast halves (8 breast halves)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.666 cup milk
0.25 teaspoon ground black pepper
2 cups long grain white rice, prepared according to package directions (about 6 cups)
Open-Faced Apricot Chicken Salad Sa...
Dried apricots and Dijon mustard add uniqu...
Chicken with Savory Herbed Rice
If you're looking for a quick-cooking dish...
Baked Chicken, Broccoli & Rice
This family-friendly casserole features gr...
Easy Chicken and Biscuits
This creamy chicken and vegetable dish fea...