Broccoli, Rice, Cheese, and Chicken Casserole
This comforting casserole combines chicken, broccoli, rice, and cheese for a quick and flavorful meal perfect for family gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 cups broccoli florets (fresh or frozen)
- 1 cup rice (uncooked, any variety)
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup grated cheddar cheese divided
- 1 cup chicken broth
- 1/2 cup milk
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional) for crunchy topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- If using fresh broccoli, blanch it in boiling water for about 2 minutes until bright green and slightly tender. If using frozen, give those florets a quick thaw.
- In a large bowl, combine the cooked chicken, broccoli, uncooked rice, cream of chicken soup, chicken broth, and milk. Season with salt and pepper.
- Fold in half of the grated cheddar cheese into the mixture.
- Pour the mixture into a greased 9×13-inch baking dish and spread it out evenly.
- Sprinkle the remaining cheese (and breadcrumbs if using) over the top.
Baking
- Bake in the preheated oven for 45-50 minutes, or until the rice is tender and the top is golden and bubbling.
Serving
- Let it sit for a few minutes before serving.
Notes
This casserole is flexible; swap out rice for quinoa or brown rice for a healthier option. Leftovers can be stored in an airtight container for up to 3 days or frozen. Assemble ahead of time and add 10 minutes to baking if refrigerated.