All Recipes Best Recipe Meat and Poultry Recipes Chicken Chicken Breast Recipes

Ingredients

1 tablespoon vegetable oil 3 skinless, boneless chicken breast halves salt and ground black pepper to taste 1 teaspoon salt-free seasoning blend 2 large heads broccoli, cut into small florets ½ sweet onion, chopped 3 ½ cups water 2 tablespoons margarine 2 (5.4 ounce) packages herb and butter-flavored rice side dish (such as Knorr® Herb & Butter Rice Sides) 1 (10.75 ounce) can condensed cream of chicken soup 1 cup mayonnaise 2 cups shredded Cheddar cheese 1 tablespoon chopped fresh parsley 2 teaspoons salt-free seasoning blend 2 teaspoons garlic powder ¼ teaspoon curry powder 1 tablespoon lemon juice 2 teaspoons Dijon mustard ½ cup shredded Cheddar cheese

Nutrition Info

647.9 calories carbohydrate: 20.5 g cholesterol: 77.6 mg fat: 45.1 g fiber: 4.8 g protein: 25.4 g saturatedFat: 20.2 g servingSize: - sodium: 762 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
Heat vegetable oil in a skillet over medium heat. Sprinkle the chicken breasts with salt, black pepper, and 1 teaspoon of salt-free seasoning, and pan-fry in the hot oil until lightly browned on both sides, about 10 minutes per side. Cut the chicken breasts into bite-size pieces, and set aside.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil. Place the broccoli florets and sweet onion into the steamer basket, cover pan, and steam until broccoli turns bright green and is barely tender, about 3 minutes.
In a large saucepan, bring 3 1/2 cups of water to a boil, and stir in the margarine until it melts. Pour in the contents of the two packages of rice side dish, and reduce heat to a simmer. Cover and cook until rice is tender, 7 to 10 minutes, turn off heat, and allow to stand covered for 2 minutes.
Transfer cooked rice into a large mixing bowl, and stir in the chicken, broccoli, and onion. Mix in the cream of chicken soup, mayonnaise, 2 cups of Cheddar cheese, parsley, 2 teaspoons of salt-free seasoning, garlic powder, curry powder, lemon juice, and Dijon mustard until thoroughly combined. Adjust salt and black pepper. Spoon the mixture into the prepared casserole dish, and sprinkle 1/2 cup of Cheddar cheese over the top.
Bake in preheated oven until the casserole is bubbling and lightly browned, about 30 minutes.

8 servings

All-in-one casserole with Cheddar cheese, rice, cooked chicken and fresh broccoli.