Chicken Broccoli Rice Cheese Casserole
A creamy and savory casserole that combines chicken, broccoli, and cheese over rice, perfect for family dinners and gatherings.
Ingredients
Casserole Ingredients
- 2 cups cooked rice You can use white, brown, or quinoa.
- 1 pound cooked chicken, shredded Rotisserie chicken works well.
- 2 cups broccoli florets Slightly undercooked for best texture.
- 1 cup shredded cheddar cheese Can substitute with mozzarella or a vegan blend.
- 1 can cream of chicken soup Homemade or dairy-free versions are great alternatives.
- ½ cup milk Non-dairy milk can be used for a dairy-free option.
- 1 teaspoon garlic powder
- to taste Salt and pepper Ensure to season well.
- ½ cup breadcrumbs Optional for topping.
Instructions
Preparation
- Gather all your ingredients and equipment: a large bowl for mixing, a greased casserole dish, and preheat the oven to 350°F (175°C).
- In a large bowl, combine the cooked rice, shredded chicken, broccoli florets, shredded cheddar cheese, cream of chicken soup, milk, garlic powder, salt, and pepper. Mix until well combined.
- Pour the mixture into the greased casserole dish and spread it out evenly. If using, sprinkle breadcrumbs on top.
Baking
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until bubbly and golden brown on top.
- Once done, remove from the oven and let it cool for about 5-10 minutes before serving.
Serving
- Serve warm, garnishing with additional cheddar cheese or chopped parsley if desired.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2-3 months. To reheat, bake at 350°F (175°C) for 20-25 minutes, covered with foil to maintain moisture.