Judy’S Chicken And Broccoli With Rice

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Servings: 6 Difficulty: Intermediate
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A comforting creamy chicken and broccoli skillet served over fluffy rice
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This classic comfort food dish combines tender bite-sized chicken pieces with fresh broccoli florets in a rich, creamy sauce made with cream of chicken soup, milk, Dijon mustard, and melted cheddar cheese. The savory mixture is served over a bed of fluffy long-grain rice, creating a balanced and satisfying meal that feels homemade yet comes together quickly. The sharp bite of the mustard and pimento adds a subtle kick that cuts through the richness of the cheese. Perfect for busy weeknights when you need a hearty, protein-packed dinner that appeals to both children and adults, this recipe uses pantry staples for maximum convenience. It’s a reliable favorite that delivers warm, cheesy flavor and hearty texture in under forty minutes.

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Judy’S Chicken And Broccoli With Rice

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 260.3

Description

This classic comfort food dish combines tender bite-sized chicken pieces with fresh broccoli florets in a rich, creamy sauce made with cream of chicken soup, milk, Dijon mustard, and melted cheddar cheese. The savory mixture is served over a bed of fluffy long-grain rice, creating a balanced and satisfying meal that feels homemade yet comes together quickly. The sharp bite of the mustard and pimento adds a subtle kick that cuts through the richness of the cheese. Perfect for busy weeknights when you need a hearty, protein-packed dinner that appeals to both children and adults, this recipe uses pantry staples for maximum convenience. It&# 226;ÂÂs a reliable favorite that delivers warm, cheesy flavor and hearty texture in under forty minutes.

Ingredients

Directions

  1. Cut 1 lb boneless chicken breasts into bite-sized strips.
  2. Bring 1 1/2 cups of water to a boil in a medium saucepan.
  3. Stir in 1 1/2 cups long grain rice.
  4. Cover and remove from heat.
  5. Let stand 5 minutes or until all water is absorbed.
  6. Meanwhile, heat oil in a large skillet over medium-high heat.
  7. Cook and stir chicken in hot oil until lightly browned and cooked through.
  8. Stir in cream of chicken soup, milk, Dijon mustard, and grated cheddar cheese.
  9. Add thawed frozen broccoli cuts and chopped pimento to the skillet.
  10. Bring the mixture to a full boil.
  11. Reduce heat and simmer for 2 minutes until sauce is thickened.
  12. Pour the chicken and broccoli mixture over the prepared rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 260.3kcal
% Daily Value *
Total Fat 11.0g17%
Saturated Fat 6.7g34%
Cholesterol 29.7mg10%
Sodium 261.0mg11%
Total Carbohydrate 28.4g10%
Dietary Fiber 0.6g3%
Sugars 1.9g
Protein 11.6g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Substitute fresh broccoli florets for frozen; chop into bite-sized pieces.

Use Swiss cheese for a milder flavor or sharp cheddar for more bite.

For a lighter version, use skim milk and reduced-fat cream of chicken soup.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove with a splash of milk to restore creaminess.

Ensure chicken reaches an internal temperature of 165ðF (74ðC) for safety.

Keywords: chicken, broccoli, rice, creamy, cheddar, dijon, comfort food, weeknight dinner, easy recipe, one pan, family meal, pimento, simmered, quick dinner, pantry staples, hearty, protein, vegetables, side dish, main course
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