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.

Parmesan Chicken and Broccoli
Photo: Peter Krumhardt
Prep Time:
30 mins
Bake Time:
1 hrs
Total Time:
1 hrs 30 mins


  • 2 cup uncooked converted rice

  • 1 cup chopped onion (1 large)

  • 2 tablespoon butter

  • 2 ½ teaspoon dried Italian seasoning, crushed

  • 2 tablespoon vegetable oil

  • 2 pound skinless, boneless chicken breast halves, cut into bite-sized strips

  • 3 cloves garlic, minced

  • 1 24 ounce package frozen cut broccoli (6 cups)

  • 2 10.75 ounce cans condensed cream of mushroom soup or cream of chicken soup

  • 1 cup water

  • 1 cup chopped tomato (1 large)

  • cup grated Parmesan cheese

  • Salt

  • Ground black pepper


  1. Preheat oven to 350°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.

  2. 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.

  3. Spoon chicken mixture over rice in dishes. Cover baking dishes with foil. Freeze for up to 3 months.

  4. To serve, thaw one baking dish in the refrigerator for 1 to 2 days (mixture may still be icy). Preheat oven to 350°F. Bake, covered, for 30 minutes. Uncover and bake for 30 minutes more or until heated through.


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 (per serving)

320 Calories
10g Fat
34g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 320
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 53mg 18%
Sodium 668mg 29%
Total Carbohydrate 34g 12%
Total Sugars 2g
Protein 25g
Vitamin C 35.4mg 177%
Calcium 121.2mg 9%
Iron 3.1mg 17%
Potassium 461mg 10%
Folate, total 100.8mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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