Description
A comforting and easy-to-make Chicken Broccoli Rice Casserole that combines tender shredded chicken, steamed broccoli, and creamy cheddar cheese baked to bubbly perfection. This hearty casserole is a perfect family dinner that’s ready in just 40 minutes.
Ingredients
Scale
Protein & Vegetables
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets, steamed
Grains & Liquids
- 1 cup uncooked rice
- 2 cups chicken broth
- 1/2 cup milk
Other
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 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 prepare for baking.
- Cook Rice: Cook the rice in the chicken broth according to the package instructions, ensuring the rice absorbs the flavorful broth fully.
- 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 thoroughly to create an even mixture.
- Transfer to Baking Dish: Pour the combined mixture into the prepared baking dish, spreading it out evenly for uniform cooking.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes until the casserole is bubbly and the top is golden brown.
- Let Cool & Serve: Remove from the oven and let the casserole cool slightly before serving to allow it to set for easier portioning and improved flavor integration. Enjoy your hearty meal!
Notes
- Steaming broccoli before adding it to the casserole ensures it stays tender and retains its vibrant color.
- You can substitute cream of chicken soup with a homemade white sauce for a fresher taste.
- For a lower-fat version, use low-fat milk and reduced-fat cheese.
- This casserole can be assembled ahead of time and refrigerated before baking.
- Leftovers store well in the refrigerator for up to 3 days.
