Chicken, brown rice and broccoli bake

Made this yesterday for lunches for work, it's really tasty and filling. Good comfort food

I was going to make it with cream of mushroom soup, but they were out. I might try it next time, but the cream of chicken soup is really tasty.


450g, Chicken - Breast, meat only, raw
250g, Broccoli - Raw
2 stalk, medium (7-1/2" - 8" long), Celery - Raw
1/2 medium (2-1/2" dia), Onions - Raw
1cup, Rice - Brown, medium-grain, raw
1can, Campbells Cream of Chicken Soup
1 tbs Stock Powder Chicken Style
40 grams (1/2 Cup), Panko Japanese Style Bread Crumbs
35g, Traditional Grated Parmesan

Servings 6.0
Calories 325

Chop the celery and onion finely and boil in a saucepan with the chicken breast (no need to cut them up) until the chicken breast is cooked through. Remove the chicken breast, make sure there is at least 3 cups of water still in the pot and add the rice, boil for 15 mins (rice won't be cooked through, you don't want it to be).

Shred the chicken and cut the broccoli up into florettes and spread them out in the bottom of a large caserole dish. Add the chicken soup and the stock to the rice/celery/onion mix, then pour over the chicken and broccoli. Mix it all together, making sure the broccoli is evenly spread out

Combine the panko crumbs and the parmesan, spread the mix over the top of the casserole and bake at 180 for 30 minutes.