Broccoli Rice Cheese Chicken Casserole

Few dishes remind me of home quite like this Broccoli Rice Cheese and Chicken Casserole It is the recipe I turn to when family comes over and everyone needs something soothing and satisfying Each bite brings a medley of creamy cheesy goodness tender chicken and the fresh pop of broccoli making it an irresistible all in one meal

I made this casserole for the first time when I had extra chicken and rice from a weekend dinner party It instantly became a go to for busy weeknights and cozy Sundays alike My kids now request it on cold evenings and it always disappears fast

Ingredients

• Cooked chicken: Lets you use up leftovers Rotisserie chicken adds rich flavor
• Cooked rice: White for fluffy texture brown for extra nutrition Choose long grain varieties if you want it less sticky
• Broccoli florets: Fresh gives a brighter taste but frozen works and saves time Blanched broccoli keeps color and tender bite
• Shredded cheddar cheese: Melty and sharp slice or shred your own for best melt
• Cream of chicken soup: Gives creamy base opt for low sodium for healthier twist Homemade soup is another favorite
• Milk: Brings everything together and ensures creaminess Use whole milk for richest texture
• Onion powder and garlic powder: Simple pantry staples that provide savory depth Use fresh if you have time
• Salt and pepper: Enhances all flavors Taste as you mix before baking
• Optional breadcrumbs for topping: Adds crunchy finish Panko is my favorite for extra crisp

Step by Step Instructions

Prep the Oven and Dish:

Set your oven to 375 degrees Fahrenheit and grease a nine by thirteen inch baking dish with butter or non stick spray This will keep your casserole from sticking and make serving easy

Blanch the Broccoli:

For fresh broccoli plunge florets into boiling water for about three minutes then immediately drain and rinse with cold water This makes them tender but still vibrant and not mushy If using frozen broccoli simply thaw and dry with a towel so no extra water seeps in

Mix the Casserole Base:

In a large mixing bowl combine your cooked chicken rice blanched or thawed broccoli one and a half cups of the cheese all the cream of chicken soup the milk onion powder garlic powder salt and pepper Stir thoroughly by hand or with a sturdy spoon so there is cheese and chicken in every bite

Fill the Dish and Top:

Spoon the casserole mix evenly into the prepared baking dish Sprinkle the rest of the cheddar cheese over top then finish with breadcrumbs if you want extra texture

Bake to Golden Perfection:

Place the dish in your oven and let it bake uncovered for between twenty five and thirty minutes The cheese on top should be bubbly and golden This sets the casserole and melds the flavors

Rest and Serve:

Let the finished casserole sit for five to ten minutes before serving This gives it time to set up so it slices nicely and holds together on your plate

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This casserole always reminds me of my mom who loved to serve it after long winter days at school My favorite part is seeing how the cheddar forms those irresistible golden pockets on top It is also a brilliant way to use up rice and keep dinner prep low stress

Storage Tips

After dinner cool leftovers to room temperature and transfer to an airtight container Store in the fridge for up to four days You can freeze individual portions wrapped tightly in foil or a freezer bag for up to two months For reheating oven warming keeps the texture best but microwaving single servings is quick and easy

Ingredient Substitutions

Out of cream of chicken soup Cream of mushroom or a simple homemade roux works just as well For cheese swap cheddar with Monterey Jack or mozzarella for milder flavor Cauliflower can replace broccoli if that is what you have on hand

Serving Suggestions

This casserole is a true meal in itself but you can pair it with a light green salad citrusy vinaigrette or crusty bread for mopping up creamy edges If you want a complete spread try buttered corn or glazed carrots on the side

Cultural Context

Casseroles like this have roots in American home cooking especially in midcentury kitchens where convenience met economy The magic is in stretching simple ingredients into a feast that warms up the evening and brings people together It is a celebration of comfort and practicality

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Common Questions

→ Can I use brown rice instead of white?

Yes, both white and brown rice work well. Use pre-cooked rice for the best texture and to prevent excess moisture.

→ How can I add more vegetables?

You can mix in diced bell peppers, mushrooms, or peas for extra color and nutrients. Just make sure they are pre-cooked or blanched.

→ What cheese works best for this dish?

Cheddar is classic for its melt and flavor, but mozzarella, Monterey Jack, or a blend can also work for variety.

→ Is there a substitute for cream of chicken soup?

Cream of mushroom soup or a homemade white sauce can be used for a different flavor or to accommodate dietary needs.

→ Can this casserole be frozen?

Yes, you can freeze before or after baking. Store in a sealed container for up to two months. Thaw and reheat in the oven.

→ How do I prevent the casserole from becoming dry?

Ensure there is enough sauce, cover tightly when baking if needed, and do not overbake to keep it moist and creamy.