July 1, 2026
URL: https://www.birdseye.com/recipes/lunch/cheesy-chicken-and-rice-10269
- Prep time 20 minutes
- Total time 45 minutes
- Servings 8
Ingredients
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1 bag (10 oz each) Birds Eye® Steamfresh Broccoli Cuts
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PAM® Original No-Stick Cooking Spray
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1 pound boneless skinless chicken breasts, cut in bite sized pieces
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2 tablespoons unsalted butter
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1/2 cup chopped yellow onion
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1/2 cup chopped fresh button mushrooms
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2 tablespoons all-purpose flour
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1-1/2 cups reduced fat (2%) milk
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1 cup chicken broth
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2 bags (10 oz each) Birds Eye® Steamfresh Long Grain White Rice or Whole Grain Brown Rice
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2 cups shredded Cheddar cheese, divided
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1 teaspoon kosher salt
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1/2 teaspoon ground black pepper
Nutrition Information
333 calories, 24g carbs
Directions
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Step one
Microwave broccoli according to package directions. Preheat oven to 350°F. Spray large oven-safe skillet with cooking spray and heat over medium-high heat.
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Step two
Cook chicken in skillet until browned on all sides, about 8 minutes, stirring occasionally. Remove chicken to a plate. Melt butter in skillet. Add onion and mushrooms to skillet and cook until onion is softened, about 3 minutes.
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Step three
Sprinkle vegetables with flour and cook 1 minute, stirring constantly. Stir in milk and chicken broth; bring to a boil and cook until thickened, about 3 minutes.
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Step four
Stir in 1 cup cheese, salt, and pepper. Pour in frozen rice, cooked broccoli, and chicken and stir until well blended. Top with remaining 1 cup cheese. Bake cheesy chicken and rice 20 to 25 minutes, until bubbling and serve.
Tips
If you don’t have an oven-safe skillet you can transfer your cheesy chicken and rice to a casserole dish before topping with cheese and baking. If desired, use 4 cups cooked and drained Birds Eye® Broccoli Florets in place of the broccoli cuts.