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

Equipment

  • 8x8 Baking Dish
  • Large Mixing Bowl
  • Oven

Ingredients
  

  • 2 cups cooked white rice
  • 2 cups cooked chicken breast, diced
  • 2 cups fresh broccoli florets
  • 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
  • Salt and black pepper to taste

Instructions
 

  • Preheat the oven to 350°F and lightly grease an 8x8 baking dish.
  • In a large mixing bowl, combine the cooked rice, diced chicken, broccoli florets, cream of chicken soup, milk, garlic powder, salt, and 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 casserole is bubbling around the edges.

Notes

Use rotisserie chicken to cut down on prep time. If you make the casserole ahead, assemble it without baking, cover tightly, and refrigerate up to one day before cooking. Leftovers store well in the fridge for three days and can be reheated in the microwave with a splash of milk to keep the sauce creamy.
Course: Main Course
Cuisine: American
Equipment: 8x8 Baking Dish, Large Mixing Bowl, Oven