Broccoli Rice Cheese Chicken Casserole (Print Version)
Creamy blend of chicken, broccoli, rice, and cheddar layered and baked for a hearty family meal.
# Ingredients:
→ Main Components
01 -
2 cups uncooked long-grain white rice
02 -
2 cups water
03 -
1 can (10 oz) cream of chicken soup
04 -
1 can (10 oz) cream of mushroom soup
05 -
2 cups cooked chicken, shredded
06 -
16 oz frozen broccoli florets or fresh broccoli, chopped
07 -
1 small white onion, finely diced (about 3/4 cup)
08 -
1/4 cup unsalted butter (1/2 stick)
09 -
1 cup milk (whole or 2% recommended)
10 -
2 cups sharp cheddar cheese, shredded, divided
→ Optional Add-Ins
11 -
1/2 teaspoon garlic powder or paprika
12 -
Dash of hot sauce or black pepper
13 -
1/2 cup sliced mushrooms or diced bell peppers
# Steps:
01 -
In a medium saucepan, bring 2 cups water to a boil. Stir in the rice. Reduce heat to low, cover, and simmer for 15 to 18 minutes or until the rice is tender and water is absorbed. Fluff with a fork and set aside.
02 -
Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with unsalted butter or nonstick spray.
03 -
Add cooked rice, shredded chicken, cream of chicken soup, cream of mushroom soup, unsalted butter, milk, diced onion, broccoli, and 1 cup shredded cheddar cheese to the prepared baking dish. Mix gently and thoroughly until evenly combined.
04 -
Cover dish tightly with aluminum foil. Bake for 20 minutes. Remove foil and bake an additional 10 to 15 minutes until bubbling and lightly browned. In the last 5 minutes, evenly sprinkle remaining 1 cup cheddar cheese over top and return to oven just until melted and golden.
05 -
Remove from oven and let stand 5 minutes to allow the casserole to set for easier serving. Serve hot, optionally alongside a green salad, garlic bread, or fruit salad.
# Notes:
01 -
Letting the casserole rest after baking helps the sauce thicken for cleaner portions. For extra flavor, add mushrooms, bell peppers, or a dash of hot sauce in step three.