Rice and Broccoli Stuffed Chicken
I have a confession. I’ve never made stuffed chicken anything before. First step, admitting it. Now that’s out of the way. How about this? Genius, right? I decided to take the classic Chicken, Broccoli and Rice casserole and turned it into Rice and Broccoli Stuffed Chicken. And, bonus, it was actually easy. What?
It looks like I slaved over this meal. I didn’t. All I did was boil up some rice and mix it with Cream of Broccoli soup. Tenderized the chicken. Rolled up the rice/soup mixture in the chicken. Baked it. That’s it. Took me in between 10 and 15 minutes to prepare it all. While it was baking, I started on the sides Seriously some easy stuff to do.
Sides with that?
I served this with some more broccoli, salad and some ciabatta rolls. We didn’t have the cheese that you would normally have in the casserole, but you could easily sprinkle some on top of the chicken the last 5 minutes of the baking time. There were quite a few of us that are trying to cut back on the cheese intake. This seemed like a good meal to go without it.
Will you add cheese?
Would you rather the Chicken Broccoli and Rice Casserole?
Or something different like Chicken Alfredo Crescent Bake?
ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
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Rock on!
~Bobbi
Rice and Broccoli Stuffed Chicken
Equipment
- 9 x 13 Baking Sheet
Ingredients
- 1 Bag Boil-in-Bag Rice
- 1 Can (10.5 oz) Cream of Broccoli Soup
- 3 Chicken Breasts
- 1/2 Tsp Lawry’s Seasoning Salt
- 1/2 Tsp Pepper
Instructions
- Cook rice as directed. Drain. When rice is done, preheat oven to 375°.
- In a small bowl, mix the rice, cream of broccoli soup, salt and pepper.
- Tenderize the chicken with a meat tenderizer.
- Place a couple spoonfuls of rice/soup mixture on the chicken.
- Roll the chicken up and secure with toothpicks. Don’t use the colored ones like I did if you don’t want the color seeping into the chicken. Ooops.
- Place the stuffed chicken on a foil lined, sprayed baking sheet. Spray or lightly oil the top of the chicken with olive oil. Sprinkle with seasoning, if desired.
- Bake 35 minutes or until the internal temp is 170°.
