Description
This Chicken Broccoli Rice Casserole is a comforting, hearty dish perfect for weeknight dinners. Combining tender shredded chicken, steamed broccoli, fluffy rice, and a creamy cheese sauce, it bakes into a deliciously bubbly and golden casserole that the whole family will enjoy.
Ingredients
Scale
Protein & Vegetables
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets, steamed
Carbohydrates
- 1 cup uncooked rice
Liquids & 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) and grease a 9×13-inch baking dish to prevent sticking and for easy cleanup.
- Cook Rice: Cook 1 cup of uncooked rice in 2 cups of chicken broth according to the rice package instructions until tender and fluffy.
- Mix Ingredients: In a large bowl, combine the cooked rice, shredded chicken, steamed broccoli, cream of chicken soup, shredded cheddar cheese, milk, garlic powder, salt, and pepper. Stir everything together until well mixed.
- Assemble Casserole: Pour the combined mixture into the prepared greased baking dish, spreading it evenly for consistent baking.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes until the casserole is bubbly and the top is golden brown.
- Cool and Serve: Remove from oven and let it cool slightly before serving. This resting time helps the casserole set for easier serving. Enjoy your comforting meal!
Notes
- You can substitute cooked turkey or rotisserie chicken for convenience.
- For a cheddar cheese variation, feel free to mix sharp and mild cheddar.
- Steaming broccoli before adding helps retain its bright color and avoids overcooking in the casserole.
- Add a sprinkle of breadcrumbs on top before baking for an extra crispy topping.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
