Description
A simple and delicious cheesy chicken and broccoli rice casserole that even picky eaters will love. It’s quick to prepare and a great way to get some veggies into your kids.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cooked rice
- 1 cup broccoli florets, steamed
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, cooked rice, and steamed broccoli.
- In a separate bowl, whisk together the cream of chicken soup and milk until smooth. Season with salt and pepper.
- Pour the soup mixture over the chicken, rice, and broccoli mixture. Stir to coat everything evenly.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Sprinkle the shredded cheddar cheese over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let stand for a few minutes before serving.
Notes
- You can use rotisserie chicken for a quick shortcut.
- Feel free to substitute other vegetables like peas or carrots.
- Adjust the amount of cheese to your preference.
- This casserole reheats well for leftovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg