Step-by-Step Guide to Prepare Perfect Chicken Broccoli Rice Alfredo Bake

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Easiest Way to Prepare Perfect Chicken Broccoli Rice Alfredo Bake. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Chicken Broccoli Rice Alfredo Bake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Broccoli Rice Alfredo Bake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Broccoli Rice Alfredo Bake is 5 people. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can cook Chicken Broccoli Rice Alfredo Bake using 14 ingredients and 7 steps. Here is how you can achieve it.

The picky eaters in my life don’t like pasta so I switched up my recipe for them.

Ingredients and spices that need to be Get to make Chicken Broccoli Rice Alfredo Bake:

1. 5 Boneless, Skinless Chicken Breast
2. 1 Lemon
3. Fresh Thyme
4. Fresh Sage
5. Fresh Rosemary
6. 1 teaspoon fresh diced garlic
7. Stick butter
8. Box Minute Rice
9. 2 heads Fresh Broccoli
10. 4 jars Alfredo Sauce
11. 16 oz sliced, fresh mozzarella
12. 2 cups shredded Italian blend cheese
13. 1 cup Panko Bread Crumbs
14. to taste Sea Salt, Fresh Ground Black Pepper, and Italian Rustico Seasoning

Instructions to make Chicken Broccoli Rice Alfredo Bake

1. Preheat oven to 375.
2. Place fresh herbs, stick of butter, fresh garlic, zest from lemon, juice from half of lemon, salt, pepper, Italian seasoning, and 8-10 cups of water in stewing pot. Bring water to rolling boil.
3. Once water is at rolling boil, add all 5 chicken breast to water. Allow to come back to boil, remove from heat, put on lid, set aside for 10-15 minutes.
4. While chicken is cooking, make the entire box of white rice following instructions on box. Fluff rice well and add one jar of Alfredo sauce to keep rice moist while you are working on other steps.
5. Chop fresh broccoli into bite size pieces and steam for roughly 5 minutes. You want it done but still slightly firm. Mix into rice mixture along with 70% of Italian Cheese blend and one more jar of Alfredo sauce.
6. Remove the chicken from water mixture. Shred chicken. Add Shredded chicken to rice and broccoli mixture, also add in the last two jars of Alfredo Sauce.
7. Once it’s well mixed, place rice mixture into large, deep casserole dish. Cover with remaining shredded Italian cheese. Open fresh mozzarella cheese and place slices accordingly on the top of the casserole. Cover lightly in Panko Breadcrumbs. Bake at 375 for 20 minutes. Broil top brown for 2 to 5 minutes depending on oven. Enjoy!

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