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Judy’S Chicken And Broccoli With Rice

Judy's Chicken and Broccoli With Rice recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 260.3
Dietary: Gluten-free
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
  • 1 1/2 cups Water -into strips
  • 1/2 cups Milk
  • 1 1/2 cups Frozen broccoli cuts,thawed
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Oil
  • 1 1/2 cups Long grain rice
  • 10 3/4 oz Can condensed cream of
  • 1/2 cups Cheddar or Swiss -chicken soup
Directions
  1. 1
    Cut 1 lb boneless chicken breasts into bite-sized strips.
  2. 2
    Bring 1 1/2 cups of water to a boil in a medium saucepan.
  3. 3
    Stir in 1 1/2 cups long grain rice.
  4. 4
    Cover and remove from heat.
  5. 5
    Let stand 5 minutes or until all water is absorbed.
  6. 6
    Meanwhile, heat oil in a large skillet over medium-high heat.
  7. 7
    Cook and stir chicken in hot oil until lightly browned and cooked through.
  8. 8
    Stir in cream of chicken soup, milk, Dijon mustard, and grated cheddar cheese.
  9. 9
    Add thawed frozen broccoli cuts and chopped pimento to the skillet.
  10. 10
    Bring the mixture to a full boil.
  11. 11
    Reduce heat and simmer for 2 minutes until sauce is thickened.
  12. 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
Read it online: https://www.chefs-mate.com/recipe/judys-chicken-and-broccoli-with-rice/