Description
A creamy, cheesy, and hearty casserole packed with chicken, broccoli, and rice. Perfect for weeknight dinners or make-ahead meals.
Ingredients
- 2 cups water
- 2 cups uncooked rice
- 1 (10 oz) can cream of chicken soup
- 2 cups cooked chicken, cubed or shredded
- 2 cups broccoli florets (fresh or frozen)
- 2 cups shredded cheddar cheese, divided
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a medium saucepan, bring water to a boil. Add rice, cover, and simmer until tender, about 15 minutes.
- In a large bowl, combine cooked rice, cream of chicken soup, chicken, broccoli, milk, garlic powder, onion powder, and half of the cheese. Mix until well blended.
- Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, until cheese is melted and bubbly. Let rest 5 minutes before serving.
Notes
This casserole can be made ahead, covered, and refrigerated for up to 24 hours before baking. Leftovers store well in the fridge for 3–4 days or can be frozen for up to 3 months. Pair with a crisp salad or garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American