Broccoli Rice Cheese Chicken Casserole (Printable Page)
# What You Need:
→ Main Ingredients
01 -
2 cups cooked chicken (shredded or diced)
02 -
2 cups cooked rice (white or brown)
03 -
2 cups broccoli florets (fresh or frozen, blanched if fresh)
04 -
1 can (10.5 oz) cream of chicken soup
05 -
½ cup milk
06 -
2 cups shredded cheddar cheese (divided)
→ Seasonings
07 -
½ tsp onion powder
08 -
½ tsp garlic powder
09 -
Salt and pepper to taste
→ Optional Toppings
10 -
½ cup breadcrumbs
# How to Make It:
01 -
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
02 -
If using fresh broccoli, blanch the florets in boiling water for 2-3 minutes and drain. If using frozen broccoli, thaw and pat dry.
03 -
In a large mixing bowl, combine the cooked chicken, rice, broccoli, 1 ½ cups of cheddar cheese, cream of chicken soup, milk, onion powder, garlic powder, salt, and pepper. Mix until evenly combined.
04 -
Spread the mixture evenly into the prepared baking dish. Top with the remaining ½ cup of cheddar cheese. Sprinkle breadcrumbs on top, if desired.
05 -
Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly, and the cheese is melted and golden.
06 -
Let the casserole rest for 5-10 minutes before serving.
# Helpful Tips:
01 -
Substitute cream of chicken soup with cream of mushroom soup or homemade cream sauce for a different flavor.
02 -
Add extra veggies like diced bell peppers or mushrooms for more variety.
03 -
Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 2 months.
04 -
To reheat, warm in the oven at 350°F (175°C) until heated through or microwave individual portions.