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Cheesy Broccoli Rice Casserole
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Course Side Dish
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

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

Instructions
 

  • Lightly coat the inside of a slow cooker with nonstick spray. Add the cooked rice, broccoli florets, cream of chicken soup, milk, garlic powder, salt, and black pepper to the slow cooker.
  • Stir the mixture until the rice and broccoli are evenly coated with the soup and milk.
  • Sprinkle 1 1/2 cups of the shredded cheddar cheese over the mixture and stir again to distribute the cheese.
  • Cover and cook on low for 3 hours, stirring once halfway through if possible.
  • Turn off the heat. Stir in the remaining 1/2 cup of cheddar cheese until it melts into the casserole.
  • Switch the slow cooker to the warm setting until ready to serve.

Notes

Stir the casserole once more right before serving to keep the rice from settling at the bottom. If the mixture seems too thick after cooking, add a splash of milk and stir to loosen it. Leftovers store well in the refrigerator for up to three days and reheat smoothly in the microwave with a little extra milk stirred in.
Course: Side Dish
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl