Ingredients
Scale
2 cup broccoli (frozen or fresh)
2 cup chicken broth
1 can cream of chicken soup (10.5 oz– good quality; I like pacific foods)
1/2 tsp italian seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp kosher salt
dash black pepper
1 cup jasmine rice
8 oz cooked chicken breast (cubed)
1 cup block cheddar cheese (shredded)
2 green onions (sliced, to top)
Instructions
- Preheat oven to 350. Spray 4 oven-safe 2-cup meal prep containers with oil.
- If broccoli has not been steamed, steam or blanch for 3 minutes until bright green. Set aside to cool.
- Whisk together broth, chicken soup and all spices. Place ¼ cup rice in each meal prep container. Divide broth mixture between all four (about ¾ cup each). Add ⅓ cup broccoli and 2 oz (about ⅓) cubed chicken to each. Stir well.
- Place bowls on a sheet pan and place in center of oven. Bake for 45 minutes uncovered.
- Stir bowls and add cheese on top. Continue to bake 10-15 minutes until rice is cooked and cheese is melted. Top with green onions just before serving. Reheat in the microwave, oven or toaster oven before serving.