Cheesy Chicken Rice Casserole with Broccoli
A one dish casserole of shredded chicken, rice, broccoli, and cheddar baked in a creamy sauce.
Ingredients
Main Ingredients
- 2 cup cooked chicken, shredded leftover roast chicken works well
- 1 cup long-grain white rice uncooked
- 2 cup broccoli florets fresh or frozen
- 2 cup cheddar cheese, shredded
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 ½ cup low-sodium chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- 1 tbsp olive oil optional, for greasing the dish
Instructions
Cooking
- Heat the oven to 375 degrees F and grease a 9 by 13 inch baking dish.
- In a large bowl, stir together the chicken, uncooked rice, broccoli, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper until the rice is fully coated.
- Pour the mixture into the dish, spread it evenly, and cover tightly with foil.
- Bake covered for 45 minutes.
- Remove the foil and check the rice. If it still has a bite, add a splash of warm broth, cover, and bake another 5 to 10 minutes. Scatter the cheddar over the top.
- Bake uncovered for 10 to 15 minutes, until the cheese is bubbly and golden brown.
- Let the casserole rest for a few minutes before serving.
Notes
Nutrition is an estimate for 1 of 6 servings. Use long-grain white rice rather than instant rice, and keep the dish tightly covered for the first bake so the rice cooks through.