Broccoli Chicken Rice Casserole
This Broccoli Chicken Rice Casserole is a hearty and comforting dish that combines tender chicken, fresh broccoli, and creamy rice all baked to perfection. It’s perfect for a family dinner or a meal prep option for busy weeknights.
Equipment
- 1 large mixing bowl
- 1 9x13 inch baking dish
- 1 large pot
- 1 skillet
- 1 stirring spoon
- 1 measuring cups and spoons
- 1 aluminum foil (optional)
Ingredients
- 2 cups cooked rice white or brown
- 1 pound cooked chicken breast shredded
- 3 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup can substitute with cream of chicken soup if preferred
- ½ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ cup bread crumbs optional, for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice, shredded chicken, broccoli florets, ¾ cup of shredded cheddar cheese, cream of mushroom soup, milk, garlic powder, onion powder, black pepper, and salt. Mix well to combine all ingredients evenly.
- Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- If using, sprinkle the remaining ¼ cup of cheddar cheese and bread crumbs over the top of the mixture for a crunchy topping.
- Cover the baking dish with aluminum foil (if desired) and place it in the preheated oven.
- Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the casserole is bubbly and golden on top.
- Once cooked, remove from the oven and let it rest for 5-10 minutes before serving.
Notes
You can substitute the cream of mushroom soup with cream of chicken soup if you prefer.
This dish is great for meal prep; you can store leftovers in the refrigerator for up to 3 days or freeze for up to a month.
Feel free to add other vegetables or seasonings based on your preferences.