Description
A comforting and easy-to-make Chicken Broccoli Rice Casserole that combines tender shredded chicken, steamed broccoli, and creamy cheddar cheese with fluffy rice, all baked to perfection in a rich cream of chicken soup base. Perfect for a hearty family dinner or meal prepping.
Ingredients
Scale
Protein and Vegetables
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets, steamed
Grains
- 1 cup uncooked rice
Liquids and Dairy
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 cup milk
Seasonings
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly to prevent sticking.
- Cook Rice: Prepare the rice by cooking it in the chicken broth according to the package instructions until tender and fluffy.
- Combine Ingredients: In a large mixing bowl, combine the cooked rice, shredded chicken, steamed broccoli, cream of chicken soup, shredded cheddar cheese, milk, garlic powder, salt, and pepper. Mix well to evenly distribute all ingredients.
- Prepare for Baking: Pour the mixture into the greased baking dish, spreading it evenly.
- Bake: Bake in the preheated oven for 25 to 30 minutes or until the casserole is bubbly and the top is golden brown.
- Rest and Serve: Allow the casserole to cool slightly before serving to let it set. Enjoy your hearty and delicious meal!
Notes
- For a lower fat version, consider using reduced-fat cheese and milk.
- You can substitute cream of chicken soup with a homemade béchamel sauce for a fresher taste.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding some chopped onions or mushrooms can add extra flavor and texture.
- Make sure the broccoli is steamed to avoid sogginess in the casserole.
