Description
This is a simple, one-dish recipe for a creamy and cheesy chicken broccoli rice casserole, perfect for a quick weeknight family dinner.
Ingredients
Scale
- 2 cups cooked white rice
- 2 cups cooked, shredded chicken
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup milk
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 cups fresh or frozen broccoli florets, lightly steamed
- 2 cups shredded sharp cheddar cheese, divided
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the cooked rice, cooked chicken, cream of chicken soup, cream of mushroom soup, milk, onion powder, garlic powder, and black pepper. Mix well until everything is evenly coated.
- Gently fold in the steamed broccoli florets and 1 1/2 cups of the shredded cheddar cheese.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.
- Bake for 25 to 30 minutes, or until the casserole is hot and bubbly and the cheese on top is melted and lightly golden.
- Let the casserole rest for 5 minutes before serving.
Notes
- For easier cleanup, line your baking dish with parchment paper before assembling.
- You can use leftover rotisserie chicken to save time.
- If using frozen broccoli, do not thaw it before steaming lightly.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 750
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
- Cholesterol: 95