Cheesy Chicken Broccoli and Rice Casserole
This comforting casserole combines tender chicken, vibrant broccoli, and fluffy rice with a rich and creamy cheese sauce. It's a complete meal in a dish, perfect for busy weeknights or family gatherings.
Equipment
- 1 large pot
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 saucepan
- 1 whisk
- 1 cooking spoon
- 1 oven
Ingredients
- 2 cups cooked rice white or brown
- 1 pound boneless, skinless chicken breast diced
- 2 cups broccoli florets fresh or frozen
- 1 cup shredded cheddar cheese
- 1 cup cream of chicken soup
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- to taste salt
- to taste pepper
- 1 tablespoon olive oil
- ½ cup breadcrumbs optional, for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, heat the olive oil over medium heat. Add the diced chicken and season with salt, pepper, garlic powder, and onion powder. Cook until the chicken is no longer pink, about 5-7 minutes.
- Stir in the broccoli florets and cook for an additional 2-3 minutes until slightly tender.
- In a mixing bowl, combine the cream of chicken soup, milk, and half of the cheddar cheese. Mix well to create a creamy sauce.
- In a large baking dish, combine the cooked rice, chicken and broccoli mixture, and cheese sauce. Stir until everything is evenly distributed.
- Top the casserole with the remaining cheddar cheese and, if desired, sprinkle breadcrumbs on top for a crunchy finish.
- Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and the cheese is melted and slightly golden.
- Remove from the oven and let it rest for a few minutes before serving.
Notes
For added flavor, you can include other seasonings or your favorite herbs.
This dish can be made ahead of time and refrigerated before baking. Just add a few extra minutes to the cooking time if baking from cold.
To make it a bit healthier, consider using whole grain rice and low-fat cheese.