Chicken and Broccoli Casserole
Honey-Glazed Carrots
Ingredients
- 1½ cups long-grain white rice
- 4 Tbsp butter, divided
- 2 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 1 head broccoli, cut into florets
- 2 (10.5-oz) cans cream of chicken soup
- ¼ cup milk
- ½ cup chicken broth
- 1 (6-oz) box savory herb stuffing mix
Instructions
- Preheat oven to 350°F. Cook rice according to package directions.
- Meanwhile, melt 2 Tbsp butter in a large skillet over medium heat. Add chicken; season lightly with salt and pepper. Cook 5 minutes, stirring occasionally, until done.
- Combine chicken and broccoli in a lightly greased 13- x 9-inch baking dish. Season lightly with salt and pepper.
- Stir together soup, milk, and broth; pour over chicken mixture. Sprinkle with stuffing mix. Melt 2 Tbsp butter in microwave; drizzle over stuffing mix.
- Bake 30 minutes or until hot and bubbly; serve over rice.
Side Dish Ingredients
- 8 carrots, cut into 2-inch pieces
- 2 Tbsp olive oil
- 2 Tbsp honey
Side Dish Instructions
- Preheat oven to 350°F. Toss together all ingredients on a lightly greased foil-lined rimmed baking sheet. Spread in a single layer.
- Bake 25 minutes or until browned and tender.
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