Make this simple, one-dish chicken, broccoli, and rice casserole for a comforting, family-friendly dinner with minimal cleanup.
Author:Avery
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked white rice
1 pound boneless, skinless chicken breast, cooked and shredded
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
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups fresh or frozen broccoli florets, lightly steamed
2 cups shredded cheddar cheese, divided
1/2 cup breadcrumbs (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
In a large bowl, combine the cooked rice, shredded chicken, cream of chicken soup, cream of mushroom soup, milk, onion powder, garlic powder, salt, and pepper. Mix until all ingredients are 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. If using, mix breadcrumbs with 1 tablespoon of melted butter and sprinkle over the cheese.
Bake for 25 to 30 minutes, or until the casserole is hot throughout and the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before you serve it.
Notes
You can use pre-cooked rice from a bag or leftover rice for this recipe.
If using frozen broccoli, do not thaw; add it directly to the mixture.
For a richer flavor, substitute one can of soup with cream of celery soup.
This is a great make-ahead casserole; cover and refrigerate for up to 24 hours before baking. Add 10 minutes to the bake time if cooking straight from the refrigerator.