HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Chicken And Broccoli Bake
Creamy Chicken and Broccoli Bake

Creamy Chicken and Broccoli Bake

with Cheesy Rice and Crunchy Chip Topper

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Creamy chicken broccoli and rice is a classic comfort dish that gets a tasty update in this recipe. A sprinkling of crushed chips on top means you won't be able to decide which part of this meal you like best!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

227 g

Broccoli, florets

½ cup

Jasmine Rice

¼ cup

Cheddar Cheese, shredded


3 tbsp

Cream Cheese


50 g


7 g


6 g


1 unit

Potato Chips

Not included in your delivery

2 tbsp

Unsalted Butter*


½ cup



2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories930 kcal
Fat49 g
Saturated Fat19 g
Carbohydrate70 g
Sugar9 g
Dietary Fiber6 g
Protein54 g
Cholesterol190 mg
Sodium730 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Garlic Press
Measuring Cups
Baking Sheet
Large Oven-Proof Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Meanwhile, cut broccoli into bite-sized pieces. Thinly slice the chives. Peel, then thinly slice the shallot. Peel, then mince or grate garlic. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, toss broccoli with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in top of oven, until golden-brown and tender, 14-16 min.


While broccoli roasts, pat the chicken dry with paper towels. Cut the chicken into bite-sized pieces. Heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Season with salt and pepper. Cook, stirring often, until golden-brown, 4-5 min.** Transfer the cooked chicken to a plate. Set aside.


Heat the same pan over medium heat. When hot, add the shallot, garlic, 2 tbsp butter and 1/2 cup milk (dbl both for 4 ppl). Whisk together in the pan. Bring to a slow simmer, 2-3 min. Add half the chives, then slowly stir in the cream cheese until melted, 1-2 min. Season with salt and pepper.


Fluff rice with a fork. Add broccoli, rice and chicken to the pan with cheese sauce. Stir to combine. Crush over the chips and sprinkle over cheddar cheese. Bake in middle of oven, until cheddar cheese melts, 3-4 min.


Divide the chicken and broccoli rice between bowls. Sprinkle over remaining chives.