Creamy Chicken Broccoli Rice Cheese Casserole
A comforting casserole made with tender chicken, vibrant broccoli, creamy rice, and gooey cheese, perfect for family dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Diced rotisserie chicken works great
- 2 cups broccoli florets Can use fresh or frozen
- 1 cup uncooked long-grain rice
- 2 cups chicken broth
- 1 cup cream of chicken soup Or homemade equivalent
- 1.5 cups shredded cheese Cheddar or a mix
- 1 teaspoon garlic powder
- Salt and pepper To taste
Optional Toppings
- Additional cheese for sprinkling
- Breadcrumbs for crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, broccoli florets, uncooked rice, chicken broth, cream of chicken soup, garlic powder, and one cup of shredded cheese. Mix well until all the ingredients are coated.
- Add salt and pepper to taste. Don’t be shy; this dish can take a bit of seasoning!
- Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly.
Baking
- Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and sprinkle the remaining cheese over the top. Return to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let it cool for five minutes before serving. Enjoy your creamy masterpiece!
Notes
If you have leftovers, allow the casserole to cool completely, then cover tightly with plastic wrap or transfer to an airtight container. This dish stays fresh in the refrigerator for up to three days or can be frozen for up to two months. Reheat at 350°F (175°C) for about 20-30 minutes, or microwave individual portions for a quick meal.