Description
A comforting and easy Chicken Broccoli Rice Casserole featuring cooked rice, tender chicken, and fresh broccoli in a creamy cheese sauce, baked until golden and bubbly. Perfect for a hearty family dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 2 cups cooked rice (white or brown)
- 2 cups cooked chicken, shredded or diced
- 2 cups fresh or frozen broccoli florets
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 can (10.5 oz) condensed cream of chicken soup (or homemade substitute)
- 1/2 cup milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Optional Topping
- 1/2 cup breadcrumbs mixed with 2 tablespoons melted butter for a crispy topping
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F) and grease a 9×13-inch baking dish to prepare for baking the casserole.
- Cook the Broccoli: Steam or blanch the fresh broccoli florets for 2 to 3 minutes until tender but still vibrant green, then drain well to avoid excess moisture.
- Mix Ingredients: In a large mixing bowl, combine the cooked rice, cooked chicken, steamed broccoli, 1 cup shredded cheddar cheese, condensed cream of chicken soup, milk, garlic powder, onion powder, and season with salt and pepper to taste. Mix thoroughly until all ingredients are well incorporated.
- Assemble: Spread the combined mixture evenly into the prepared greased baking dish, smoothing the top with a spatula for even baking.
- Add Toppings: Sprinkle extra shredded cheddar cheese on top of the casserole. If desired, mix breadcrumbs with melted butter and sprinkle this over the cheese for a crispy, golden topping.
- Bake: Place the casserole uncovered in the preheated oven and bake for 25 to 30 minutes, or until the casserole is bubbling hot and the top is golden brown and crispy.
- Serve: Remove the casserole from the oven and allow it to cool slightly for about 5 minutes before serving. This rest time helps the casserole set and makes it easier to serve.
Notes
- For a healthier version, use brown rice and low-fat cheddar cheese.
- You can substitute the cream of chicken soup with a homemade white sauce to reduce sodium.
- Fresh broccoli is preferred for best texture, but frozen broccoli works well if thawed and well-drained.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding a pinch of red pepper flakes can add a subtle spicy kick to the casserole.
