Description
A comforting and cheesy casserole dish that combines tender chicken, broccoli, and rice in a creamy sauce, topped with melted cheddar cheese. Perfect for a family dinner or potluck gathering.
Ingredients
Scale
Chicken Mixture:
- 1 lb boneless skinless chicken breasts or thighs, diced
- 1 cup uncooked long-grain white rice
- 1 (10.5 oz) can condensed cream of chicken soup (or cream of broccoli/mushroom)
- 2 cups chicken broth (or water or milk)
- 2 cups broccoli florets (fresh or frozen, thawed and patted dry)
Seasonings:
- Garlic powder
- Onion powder
- Salt and pepper to taste
Topping:
- About 1 cup grated sharp cheddar cheese
Instructions
- Preheat Oven: Preheat oven to 375 °F (190 °C) and spray a 9×13-inch baking dish with nonstick spray.
- Mix Ingredients: In the baking dish, whisk together canned soup and broth. Add rice, diced chicken, broccoli, salt, pepper, garlic powder, and onion powder. Mix well.
- Bake: Cover dish tightly with foil and bake for 55-60 minutes until rice is tender and liquid is absorbed.
- Add Cheese: Remove foil, sprinkle cheddar cheese evenly over the casserole, and return to the oven for about 5 minutes until cheese is melted.
- Serve: Garnish with fresh herbs if desired and serve hot.
Notes
- You can use frozen broccoli and rotisserie chicken for convenience.
- To reduce sodium, opt for unsalted butter, low-sodium soup, and broth.
- This dish can be prepared ahead and refrigerated for up to 2 days before baking.
- Leftovers can be refrigerated for 3-4 days; add a splash of broth or milk when reheating for moisture.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: about 1/4 of casserole
- Calories: 406 kcal
- Sugar: 2.7 g
- Sodium: 995 mg
- Fat: 6.3 g
- Saturated Fat: 2.9 g
- Unsaturated Fat: about 3.4 g
- Trans Fat: minimal
- Carbohydrates: 47 g
- Fiber: 3.2 g
- Protein: 35 g
- Cholesterol: 82 mg
