Broccoli Rice Cheese Chicken (Print Version)
Creamy baked casserole with chicken, broccoli, rice, and cheddar cheese for easy comfort food.
# Ingredients:
→ Main Components
01 -
2 cups water
02 -
2 cups uncooked long grain white rice
03 -
1 can (10 ounces) cream of chicken soup
04 -
1 can (10 ounces) cream of mushroom soup
05 -
2 cups cooked chicken, shredded
06 -
1/4 cup unsalted butter
07 -
1 cup whole milk
08 -
1 small white onion, finely chopped
09 -
16 ounces broccoli florets, cut into bite-sized pieces
10 -
2 cups Cheddar cheese, shredded
# Steps:
01 -
Preheat oven to 350°F (175°C). Cook rice using 2 cups water according to package instructions until tender.
02 -
In a 9x13 inch casserole dish, combine cooked rice, shredded chicken, cream of chicken soup, cream of mushroom soup, melted butter, milk, diced onion, and broccoli florets. Stir in 1 cup of shredded Cheddar cheese until ingredients are evenly mixed.
03 -
Bake uncovered for 30 to 35 minutes, or until the casserole is heated through and gently bubbling at the edges.
04 -
During the final 5 minutes of baking, evenly sprinkle the remaining 1 cup of Cheddar cheese over the casserole and allow it to melt completely.
05 -
Remove casserole from oven and allow it to rest for 5 minutes before serving hot.
# Notes:
01 -
For best results, use freshly shredded cheese and avoid overbaking to maintain a creamy consistency.