Cheesy Chicken Broccoli Rice Casserole
A comforting casserole with layers of tender chicken, crisp broccoli, and creamy cheese over a flavorful rice base, perfect for busy weeknights and gatherings.
Ingredients
Main Ingredients
- 2 cups cooked rice (white or brown)
- 1 pound cooked chicken, shredded (rotisserie chicken works great!)
- 2 cups broccoli florets (fresh or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cream of chicken soup (or a homemade version)
- ½ cup milk
- ½ cup onion, finely diced
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon paprika (optional, for added flavor)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- If using fresh broccoli, steam or blanch the florets for about 2-3 minutes until bright green and slightly tender. Drain and set aside.
- In a large mixing bowl, combine the cooked rice, shredded chicken, steamed broccoli, and half of the shredded cheddar cheese. Stir well to combine.
- In a separate bowl, whisk together the cream of chicken soup, milk, diced onion, garlic powder, black pepper, salt, and paprika. Ensure the mixture is smooth.
- Pour the soup mixture over the rice and chicken blend. Stir until everything is evenly coated and well mixed.
- Lightly grease a 9×13-inch baking dish. Pour the casserole mixture into the dish, spreading it evenly.
- Sprinkle the remaining shredded cheddar cheese over the top of the casserole.
- Place the casserole in the preheated oven and bake for 30 minutes or until the cheese is bubbly and golden brown.
- Once baked, let the casserole cool for about 5 minutes before serving to help everything firm up.
Notes
Use leftover chicken for quick preparation. Feel free to add other vegetables or mix different shredded cheeses. This casserole can be prepared a day in advance. For reheating, simply microwave or bake in the oven.