Description
A deliciously creamy and cheesy chicken and rice casserole packed with broccoli.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 3 cups cooked white rice
- 2 cups broccoli florets (fresh or thawed from frozen)
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 2 cups shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, whisk together cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
- Fold in the cooked rice, shredded chicken, and broccoli until well combined.
- Stir in 1 cup of shredded cheddar cheese.
- Spread the mixture evenly in the prepared baking dish.
- Top with the remaining cheese.
- Cover with foil and bake for 25 minutes.
- Uncover and bake for another 10-15 minutes until bubbly and golden.
- Let it rest for 5 minutes before serving.
- Garnish with chopped parsley if desired.
Notes
- This dish can be made ahead and stored in the refrigerator before baking.
- Feel free to substitute the broccoli with your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg