Broccoli, Rice, Cheese, and Chicken Casserole
A comforting casserole that combines tender chicken, nutritious broccoli, fluffy rice, and melty cheese. Perfect for weeknight dinners and a great way to sneak in veggies!
Ingredients
Main Ingredients
- 2 cups cooked chicken (shredded or diced) Use leftover or rotisserie chicken for quick prep.
- 2 cups cooked rice (white or brown) Brown rice can be used for added fiber.
- 2 cups broccoli florets (fresh or frozen, blanched if fresh) Feel free to substitute with other vegetables like carrots or peas.
- 2 cups shredded cheddar cheese Divided: 1½ cups for the mixture, ½ cup for topping.
- 10.5 oz can cream of chicken soup Can substitute with a white sauce or another condensed soup.
- ½ cup milk
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and pepper, to taste
- ½ cup breadcrumbs Optional for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the cooked chicken, rice, broccoli, 1½ cups of cheddar cheese, cream of chicken soup, milk, onion powder, garlic powder, salt, and pepper. Mix until everything is well combined.
Baking
- Spread the mixture evenly in the baking dish. Top with the remaining cheese and breadcrumbs if desired.
- Bake uncovered for 25–30 minutes, or until the casserole is hot and bubbly with golden cheese on top.
Serving
- Let it cool slightly before serving. It pairs well with a side salad or can be enjoyed on its own.
Notes
Store leftovers cool completely before covering. Refrigerate for up to 3-4 days or freeze for up to 2-3 months. Thaw in the refrigerator before reheating.