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Baked Chicken Broccoli Rice Casserole
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • 9x13 baking dish
  • Mixing bowl
  • Oven

Ingredients
  

  • 2 cups cooked white rice
  • 2 cups cooked chicken breast, cubed
  • 3 cups fresh broccoli florets
  • 1 (10.5 oz) can cream of chicken soup
  • 1 cup milk
  • 2 cups shredded cheddar cheese, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat the oven to 375°F and lightly grease a 9x13 baking dish.
  • In a large mixing bowl, whisk together the cream of chicken soup, milk, garlic powder, salt, and black pepper until smooth.
  • Add the cooked rice, cubed chicken, broccoli florets, and 1 cup of the shredded cheddar cheese to the bowl. Stir until everything is evenly coated.
  • Spread the mixture into the prepared baking dish and sprinkle the remaining 1 cup of cheddar cheese over the top.
  • Bake for 25 to 30 minutes until the cheese is melted and the edges are lightly bubbling.
  • Remove from the oven and let it rest for 5 minutes before serving.

Notes

Steam the broccoli just until bright green before mixing so it stays tender but not mushy after baking. Leftovers reheat well in the microwave with a splash of milk stirred in to loosen the sauce. You can assemble the casserole up to a day ahead and keep it covered in the refrigerator, then add a few extra minutes to the bake time if starting from cold.
Course: Main Course
Cuisine: American
Equipment: 9x13 baking dish, Mixing bowl, Oven