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

Equipment

  • 9x13-inch Baking Dish
  • Large Mixing Bowl
  • Oven

Ingredients
  

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

Instructions
 

  • Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
  • In a large mixing bowl, combine the cream of chicken soup and milk until smooth. Stir in the salt, black pepper, and garlic powder.
  • Add the shredded chicken, broccoli florets, cooked rice, and 1 cup of the cheddar cheese to the bowl. Mix 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. Let it rest for 5 minutes before serving.

Notes

Steam the broccoli lightly before mixing if you prefer softer pieces, or leave it raw for more bite after baking. Leftovers reheat well in the microwave with a splash of milk to loosen the sauce. You can assemble the casserole the night before, cover it, and bake it the next day straight from the fridge, adding 10 extra minutes to the bake time.
Course: Main Course
Cuisine: American
Equipment: 9x13-inch Baking Dish, Large Mixing Bowl, Oven