Sunday Dinner Recipe: Chicken, Broccoli and Rice Casserole


Make this family-favorite recipe from scratch without using canned soups. The preparation is just as simple – mix the ingredients in a casserole dish and pop into the oven.


1 pound chicken tenders Substitutions
1 cup long grain rice
1 1/2 cups Kitchen Basics® Original Chicken Stock
1 cup milk
2 teaspoons McCormick® Garlic Powder
2 teaspoons McCormick® Onion Powder
1 1/2 teaspoons McCormick® Rosemary Leaves, crushed
1/2 teaspoon McCormick® Black Pepper, Ground
1/2 teaspoon salt
2 cups fresh or frozen broccoli florets
1 cup shredded Cheddar cheese


Preheat oven to 400°F. Spread chicken and rice in greased 2-quart baking dish.

Mix stock, milk and seasonings in medium bowl with wire whisk until well blended. Slow pour over chicken and rice. Cover with foil.

Bake 45 minutes. Remove foil. Stir in broccoli. Sprinkle with cheese. Bake, uncovered, 15 minutes longer or until rice has absorbed all the liquid and broccoli is tender.

Click here for more.