Chicken Broccoli Rice Casserole
A comforting and delicious casserole made with tender chicken, broccoli, and rice enveloped in a creamy, cheesy sauce.
Ingredients
Main ingredients
- 2 cups cooked chicken (shredded or diced) Rotisserie chicken works beautifully!
- 2 cups broccoli florets Fresh or frozen—thaw if using frozen.
- 1 cup uncooked rice White or brown rice (brown takes longer to cook).
- 1 can cream of chicken soup Or substitute with homemade for an extra touch.
- 1 cup shredded cheddar cheese Feel free to mix it up with mozzarella or pepper jack.
- 1/2 cup milk Whole milk adds richness, but any milk works.
- 1/2 cup onion (chopped) The more, the merrier for flavor lovers.
- 2 cloves garlic (minced) The secret ingredient for that warm flavor.
- Salt and pepper To taste.
Optional toppings
- breadcrumbs For crunch.
- extra cheese For indulgence.
- paprika For color.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, melt a tablespoon of butter over medium heat. Add the chopped onions and minced garlic, sautéing until translucent and fragrant (about 3-4 minutes).
- In a large mixing bowl, combine the cooked chicken, broccoli florets, uncooked rice, cream of chicken soup, milk, half of the shredded cheese, and the sautéed onions and garlic. Stir to coat and season with salt and pepper.
- Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly.
- Sprinkle the remaining cheese over the top, and optionally add breadcrumbs.
Baking
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 5-10 minutes, until cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months. Reheat in the oven or microwave, adding a splash of milk if necessary.