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RMHC-EIWI Chicken Broccoli Rice Bake - 30 & 50 serving sizes

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"Jackson Family Recipe"

Serves 30 & 50 | Prep Time 20 minutes | Cook Time 30 minutes

Why I Love This Recipe

This recipe is prepared monthly in the St. Luke's Family Room by the Jackson Family. One pan is prepared with chicken, one pan without chicken and bread crumbs.

Ingredients You'll Need

Ingredients for 30 servings:
4 cans chunk chicken (omit or use soy curls for vegetarian version)
4 cans cream of chicken soup
1 c. mayo
1 onion, diced
1 c. parmesan cheese
1 t. pepper
2 lb broccoli, cut into bit sized pieces
2 bags microwave rice
Bread crumbs

Ingredients for 50 servings:
7 cans chunk chicken (omit or use soy curls for vegetarian version)
7 cans cream of chicken soup
1 3/4 c. mayo
3 c onion, diced
1 3/4 c. parmesan cheese
2 t. pepper
3 lb broccoli, cut into bit sized pieces
3 bags microwave rice
Bread crumbs


Cook broccoli in small amount of water until crisp tender. Cook rice in microwave for half the directed time on package. Combine all ingredients, except bread crumbs, in large bowl. Spread in 9x13 pans and sprinkle a few tablespoons of bread crumbs over the top. Sprinkle with ¼ c. parmesan cheese. Bake at 350 for 25-30 minutes or until bubbly. Omit chicken for vegetarian version. Omit bread crumbs for gluten-free version.

Pairs Well With

Slaw, lettuce, or fruit salad, dessert bars.

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