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If you’re looking for a comforting, all-in-one meal that the whole family will love, this Chicken Broccoli Rice Casserole is just what you need! It’s an effortlessly delicious dish that combines tender chicken, vibrant broccoli, and creamy cheese, making it a staple for weeknight dinners.
Why You’ll Love This Chicken Broccoli Rice Casserole:
- Flavorful: Bursting with savory ingredients and gooey cheese.
- Convenient: Perfect for using up leftover chicken and rice.
- Quick to Prepare: Ready for the oven in just 15 minutes!
- Family-Friendly: Kids love the cheesy goodness and bright green broccoli.
- Meal Prep Friendly: Great for make-ahead meals and batch cooking.
Ingredients Needed:
- Protein:
- 3 cups cooked chicken (diced or shredded)
- Grains:
- 3 cups cooked white rice
- Vegetables:
- 2 cups broccoli florets
- 1 cup yellow onion (diced)
- Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1 can cream of chicken soup
- 0.5 cup milk
- Cheese:
- 2 cups shredded cheddar cheese (divided)
Step-by-Step Instructions:
- Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
- In a skillet, sauté the diced onion and minced garlic in the melted butter until softened, about 3-4 minutes.
- In a large bowl, combine the cooked rice, chicken, broccoli florets, cream of chicken soup, milk, and a pinch of salt and pepper.
- Stir in the sautéed onion and garlic along with 1.5 cups of shredded cheddar cheese, mixing well to combine.
- Transfer the mixture to the greased baking dish, spreading it evenly.
- Top the casserole with the remaining half cup of shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
Serving Suggestions for Chicken Broccoli Rice Casserole
Serve this delightful casserole with a light salad or some crusty bread to soak up the creamy goodness. It makes for a complete meal that is sure to satisfy!
Tips for Success with Chicken Broccoli Rice Casserole
- Use Leftovers: This dish is perfect for utilizing leftover chicken and rice.
- Cheese Choices: Feel free to mix different types of cheese for a unique flavor.
- Broccoli Substitutes: You can swap broccoli for cooked spinach or peas if preferred.
- Make Ahead: Assemble the casserole a day in advance and refrigerate until ready to bake.
- Adjust Creaminess: Add more milk or a splash of chicken broth for a creamier texture.
Variation
For a healthier option, substitute brown rice for white rice and use low-fat cream of chicken soup. You can also add other vegetables such as bell peppers or carrots for extra nutrition!
FAQs
1. Can I freeze Chicken Broccoli Rice Casserole?
Yes! You can freeze it before baking. Just cover it tightly with aluminum foil and store it in the freezer. When ready to eat, just bake from frozen, adding additional time as needed.
2. How long does this casserole keep in the refrigerator?
This casserole will stay fresh in the refrigerator for 3-4 days when stored in an airtight container.
3. Can I use fresh broccoli instead of frozen?
Absolutely! Just blanch fresh broccoli in boiling water for a couple of minutes before adding it to the casserole for the best texture.
Ingredients
Protein
- 3 cups cooked chicken (diced or shredded) Use leftover chicken for convenience.
Grains
- 3 cups cooked white rice Can substitute with brown rice for a healthier option.
Vegetables
- 2 cups broccoli florets Fresh or frozen both work.
- 1 cup yellow onion (diced)
Sauce
- 2 tablespoons unsalted butter For sautéing the onion and garlic.
- 2 cloves garlic (minced)
- 1 can cream of chicken soup Use low-fat for a lighter version.
- 0.5 cup milk Adjust to preference for creaminess.
Cheese
- 2 cups shredded cheddar cheese (divided) Mix different types of cheese for unique flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
- In a skillet, sauté the diced onion and minced garlic in the melted butter until softened, about 3-4 minutes.
- In a large bowl, combine the cooked rice, chicken, broccoli florets, cream of chicken soup, milk, and a pinch of salt and pepper.
- Stir in the sautéed onion and garlic along with 1.5 cups of shredded cheddar cheese, mixing well to combine.
- Transfer the mixture to the greased baking dish, spreading it evenly.
- Top the casserole with the remaining half cup of shredded cheese.
Cooking
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
