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Cheesy Chicken and Broccoli Rice Casserole
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Mixing Bowl
  • 9x13 Baking Dish

Ingredients
  

  • 2 cups cooked rice
  • 2 cups cooked shredded chicken
  • 3 cups steamed broccoli florets
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese, divided

Instructions
 

  • Preheat the oven to 350 degrees and lightly grease a 9 by 13 inch baking dish.
  • In a large mixing bowl, combine the cooked rice, shredded chicken, steamed broccoli florets, sour cream, milk, garlic powder, salt, and black pepper.
  • Stir in 1 cup of the shredded cheddar cheese until everything is evenly coated.
  • Transfer the mixture to the prepared baking dish and spread it into an even layer.
  • Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  • Bake for 25 to 30 minutes until the cheese is melted and the edges are lightly golden.

Notes

Steam the broccoli just until bright green so it keeps a slight crunch after baking. Rotisserie chicken works well here for extra flavor and convenience. Leftovers store in the fridge for up to three days and reheat best in a 300 degree oven to keep the sauce creamy.
Course: Main Course
Cuisine: American
Equipment: Large Mixing Bowl, 9x13 Baking Dish