Cheesy Chicken Broccoli and Rice Casserole
This comforting Cheesy Chicken Broccoli and Rice Casserole is a delightful blend of tender chicken, fresh broccoli, and creamy cheese, baked to perfection with rice. It's an easy one-pan wonder that’s perfect for family dinners.
Equipment
- 1 large mixing bowl
- 1 9x13-inch baking dish
- 1 medium saucepan
- 1 large skillet
- 1 spoon or spatula
- 1 aluminum foil
Ingredients
- 2 cups cooked rice
- 2 cups cooked, shredded chicken
- 2 cups fresh broccoli florets
- 1 cup shredded cheddar cheese plus extra for topping
- 1 can cream of chicken soup (10.5 oz)
- ½ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ½ cup breadcrumbs optional, for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium saucepan, cook the broccoli in boiling water for about 3 minutes, then drain and set aside.
- In a large mixing bowl, combine the cooked rice, shredded chicken, cooked broccoli, cream of chicken soup, milk, garlic powder, onion powder, salt, pepper, and paprika. Mix well until evenly combined.
- Transfer the mixture into the prepared 9x13-inch baking dish and spread it out to ensure even cooking.
- Top the casserole with shredded cheddar cheese and sprinkle breadcrumbs over the top if using.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
For added flavor, you can mix in some diced onions or bell peppers.
If you prefer a spicier kick, consider adding a pinch of cayenne pepper.
This casserole can be made ahead of time and stored in the refrigerator overnight; just adjust the cooking time if baking from cold.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.