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

Equipment

  • Large Mixing Bowl
  • 9x13 Baking Dish
  • Oven

Ingredients
  

  • 2 cups cooked white rice
  • 2 cups shredded cooked chicken
  • 3 cups fresh broccoli florets, chopped into bite-size pieces
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup milk
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 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, combine the cooked rice, shredded chicken, chopped broccoli, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir until everything is evenly coated.
  • Fold in 1 cup of the shredded cheddar cheese so it is distributed throughout the mixture.
  • 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 uncovered for 25 to 30 minutes until the cheese is melted and beginning to brown at the edges.
  • Remove from the oven and let the casserole rest for 5 minutes before serving.

Notes

Steam the broccoli lightly before mixing if you prefer it softer, or add it raw for more crunch after baking. Leftovers store well in an airtight container in the refrigerator for up to three days and reheat best in a 350°F oven to restore the cheese texture. For a milder flavor, swap half the cheddar for mozzarella.
Course: Main Course
Cuisine: American
Equipment: Large Mixing Bowl, 9x13 Baking Dish, Oven