Description
A comforting broccoli, rice, cheese, and chicken casserole that’s creamy, hearty, and perfect for family dinners or make-ahead meals.
Ingredients
- 2 cups water
- 2 cups uncooked white rice
- 1 can (10 oz) cream of chicken soup
- 1 can (10 oz) cream of mushroom soup
- 2 cups cooked chicken, shredded
- 1/4 cup butter, melted
- 2 cups broccoli florets
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a large baking dish.
- Cook the rice in boiling water until fully cooked and fluffy; set aside.
- In a large bowl, combine cooked rice, cream of chicken soup, cream of mushroom soup, melted butter, shredded chicken, broccoli, salt, and black pepper.
- Stir until well combined, then fold in 1 cup of the shredded cheese.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the remaining 1 cup of shredded cheese over the top.
- Bake uncovered for 35–40 minutes until hot throughout and cheese is melted.
- Let rest a few minutes before serving.
Notes
- Use rotisserie chicken for convenience.
- Add a splash of milk for extra creaminess.
- Let frozen broccoli thaw and drain before using.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
