Chicken Broccoli Rice Casserole
A warm, hearty casserole combining tender chicken, vibrant broccoli, and fluffy rice in a creamy sauce, perfect for busy weeknight dinners or cozy gatherings.
Ingredients
Main Ingredients
- 2 cups cooked rice (white or brown) Use leftover rice for convenience.
- 1 pound boneless, skinless chicken breasts, diced You can use leftover rotisserie chicken for quicker prep.
- 2 cups fresh broccoli florets Frozen broccoli should be thawed and drained.
- 1 cup cheddar cheese, shredded Feel free to experiment with different cheese types.
- 1 cup cream of chicken soup For a lighter version, consider plain Greek yogurt.
- 1/2 cup milk Adjust for desired creaminess.
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon olive oil Can substitute with butter for sautéing.
- Optional amount additional cheese for topping Top with extra cheese if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt, pepper, garlic powder, and paprika. Sauté until cooked through and lightly browned, about 8-10 minutes. Remove from heat.
- In the same skillet, add the diced onions and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
- In a large bowl, combine cooked rice, sautéed chicken, broccoli, cream of chicken soup, milk, and half of the shredded cheddar cheese. Stir until well mixed.
- Pour the mixture into a greased 9x13 inch baking dish, spread evenly, and top with remaining cheddar cheese.
- Bake for 25-30 minutes, or until cheese is bubbly and casserole is hot. Optionally, broil for 1-2 minutes for a crispy top.
- Remove from the oven, let cool for 5 minutes, then serve hot.
Notes
Allow the casserole to cool completely before storing in an airtight container. Can be refrigerated for up to 3-4 days or frozen for up to 3 months. Reheat at 350°F for 15-20 minutes or microwave portions for 3-5 minutes. For storage tips and variations, see the notes above.