Parmesan Chicken and Broccoli
Bake this easy casserole recipe the same day. Or make it ahead and freeze it up to one month. To bake the frozen version, thaw it overnight (or 8 hours) in the fridge, then bake it following the Make-Ahead Tip.
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Parmesan Chicken and Broccoli
Directions
- Preheat oven to 350 degrees F. Cook rice according to package directions; remove from heat. Stir in half of the onion, the butter, and 1 teaspoon of the Italian seasoning. Divide the rice mixture among three 2-quart baking dishes or casseroles; set aside.
- In a very large skillet heat oil over medium heat. Add the remaining half of the onion, the remaining 1 1/2 teaspoons Italian seasoning, the chicken, and garlic; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Remove from heat. Stir in frozen broccoli, soup, the water, tomato, and Parmesan cheese. Season to taste with salt and pepper.
- Spoon chicken mixture over rice in dishes. Cover baking dishes with foil. Freeze for up to 3 months.
- To serve, thaw one baking dish in the refrigerator for 1 to 2 days (mixture may still be icy). Preheat oven to 350 degrees F. Bake, covered, for 30 minutes. Uncover and bake for 30 minutes more or until heated through.
From the Test Kitchen
Assemble casserole as above. Cover with foil; seal, label, and freeze for up to 4 months. The night before serving, place frozen casserole, covered, in the refrigerator to thaw. Bake thawed casserole, covered, in a 350 degree F oven for 30 minutes. Uncover and sprinkle with almonds. Bake for 20 to 25 minutes more or until heated through.
Nutrition Facts (Parmesan Chicken and Broccoli)
- Per serving:
- 320 kcal ,
- 10 g fat
- (3 g sat. fat ,
- 2 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 53 mg chol. ,
- 668 mg sodium ,
- 34 g carb. ,
- 2 g fiber ,
- 2 g sugar ,
- 25 g pro.
Recipe Collections
Reviews (1)
victorialynn121
303 Days Ago
I haven't made yet, so can't review. Have a question. I want to make these up for me to take to work for lunch, If I put in smaller containers to give me a weeks worth, do I still cook it for the same amount of time? Thanks, this looks really good, can't wait to try it.