Chicken Broccoli Rice Casserole
A creamy and cheesy chicken broccoli rice casserole that's easy to make and perfect for family meals.
Equipment
- Name: 9x13-inch baking dish
- Notes: Essential for baking the casserole evenly.
Ingredients
- Amount: 2 cups Unit: Cooked rice Name: White rice cooked Notes: Can substitute with brown rice or quinoa.
- Amount: 2 cups Unit: Fresh broccoli florets Name: Fresh broccoli Notes: Can also use frozen broccoli.
- Amount: 2 cups Unit: Shredded cheese Name: Cheddar cheese Notes: You can mix with mozzarella for extra creaminess.
- Amount: 1 can Unit: Cream Name: Cream of chicken soup Notes: Can substitute with a homemade creamy sauce.
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9x13-inch baking dish with butter or nonstick spray.
- In a skillet, heat olive oil over medium heat and cook the chicken until browned and fully cooked.
- Mix the cooked chicken, cooked rice, broccoli, and cream of chicken soup in a large bowl. Add salt, pepper, and seasonings.
- Transfer the mixture into the prepared baking dish and top with shredded cheese.
- Bake for 25-30 minutes, or until the casserole is bubbly and golden brown on top.
- Remove from the oven and let it rest for 5 minutes before serving.
Notes
- Storage: Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2 months.
- Variations: You can add mushrooms, carrots, or bell peppers to enhance the flavor and nutrition.