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Composition - Chicken Broccoli Rice Alfredo Bake:

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

Chicken Broccoli Rice Alfredo Bake step by step:

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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