Chicken Broccoli Rice Casserole
Chicken Broccoli Rice Casserole
Why you’ll love this recipe
This Chicken Broccoli Rice Casserole is a crowd-pleaser that brings together tender chicken, vibrant broccoli, and hearty rice all baked in a creamy sauce. It’s easy to make and perfect for busy weeknights, ensuring you can enjoy a warm, comforting meal without spending hours in the kitchen.
How to make Chicken Broccoli Rice Casserole
Ingredients:
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets
- 2 cups cooked rice
- 1 can cream of chicken soup
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup milk
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Directions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, broccoli, cooked rice, cream of chicken soup, milk, cheese, garlic powder, onion powder, salt, and pepper.
- Mix until well combined.
- Transfer the mixture to a greased 9×13 inch baking dish and spread it evenly.
- Bake in the preheated oven for 25-30 minutes or until the casserole is bubbling and the cheese is melted.
- Remove from oven and let it cool for a few minutes before serving. Enjoy your meal!
How to serve Chicken Broccoli Rice Casserole
Serve this casserole hot, straight from the oven. It pairs nicely with a simple green salad or some crusty bread for a complete meal.
How to store Chicken Broccoli Rice Casserole
To store leftovers, let the casserole cool completely before covering it with plastic wrap or transferring it to an airtight container. It can be kept in the fridge for 3-4 days. For longer storage, freeze the casserole for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Tips to make Chicken Broccoli Rice Casserole
- For added flavor, sauté some onions and garlic before mixing them into the casserole.
- You can experiment with different proteins, such as turkey or ham, if chicken isn’t your preference.
- Feel free to add other vegetables like bell peppers or carrots for extra nutrition.
Variations
- Swap out the cream of chicken soup for cream of mushroom soup for a different flavor.
- Use brown rice or quinoa instead of white rice for a healthier twist.
FAQs
1. Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works great! Just make sure to thaw and drain it before mixing it in.
2. How can I make this casserole healthier?
You can substitute lower-fat cheese and cream soups or use more vegetables and less rice.
3. Can I prepare it ahead of time?
Absolutely! You can assemble the casserole a day in advance and bake it when you’re ready. Just adjust the baking time if it’s cold from the fridge.
Chicken Broccoli Rice Casserole
Ingredients
Casserole Mixture
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets
- 2 cups cooked rice
- 1 can cream of chicken soup
- 1 cup shredded cheese (cheddar or your choice)
- ½ cup milk
- Salt and pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, broccoli, cooked rice, cream of chicken soup, milk, cheese, garlic powder, onion powder, salt, and pepper.
- Mix until well combined.
- Transfer the mixture to a greased 9x13 inch baking dish and spread it evenly.
Baking
- Bake in the preheated oven for 25-30 minutes or until the casserole is bubbling and the cheese is melted.
- Remove from oven and let it cool for a few minutes before serving.
