Chicken Broccoli Rice Casserole
This Cheesy Chicken Broccoli Rice Casserole combines tender chicken, fresh broccoli, creamy rice, and a cheesy topping to create the ultimate comfort food. Perfect for weeknight dinners, meal prep, or family gatherings!
Pin Share Print Servings: 8
Calories: 430kcal
Cost: 15$
Equipment
- 1 19x13 baking dish (For assembling and baking the casserole)
- 1 Large skillet (For cooking chicken and sautéing onions)
- 1 Rice cooker or pot (To cook the rice)
- 1 Mixing bow (For combining ingredients)
- 1 Measuring cups/spoons (For accurate measurements)
- 1 Ssharp knife (For chopping chicken, onions, and broccoli)
- 1 Cutting board (For chopping ingredients)
- 1 Wooden spoon (For mixing and stirring)
Ingredients
- 1 lb Chicken breast or thighs - Cut into bite-sized pieces
- 2 cups Fresh broccoli florets - Steam until crisp-tender
- 3 cups Cooked White or brown rice - Use pre-cooked rice
- 1 can 10.5 oz Cream of mushroom soup - Substitute with cream of chicken if preferred
- 1 ½ cups Shredded cheddar cheese - Divide for casserole and topping
- 1 Small Onion - Finely chopped
- 2 cloves Garlic - Minced
- ½ cup Milk or cream - Adjust for desired creaminess
- ½ cup Chicken broth - For flavor and sauce consistency
- ¼ cup Grated parmesan cheese - Optional for extra flavor
- ½ teaspoon Black pepper - To taste
- 1 teaspoon Garlic powder - For seasoning
- 1 teaspoon Italian seasoning - For flavor
- ¼ teaspoon Red pepper flakes - Optional for slight heat
- ½ cup Crispy fried onions - For topping
- ¼ cup Buttery breadcrumbs - Optional for extra crunch
- 2 tablespoon Chopped Fresh parsley - For garnish
Instructions
Step 1
- Preheat the oven to 350°F (175°C). Grease a 9x13 baking dish. Cook rice according to package instructions and set aside.
- Steam broccoli until crisp-tender and set aside.
Step 2
- Heat a large skillet over medium heat.
- Add chicken and cook until golden and fully cooked. Set aside
Step 3
- In the same skillet, sauté onions and garlic until softened and fragrant.
Step 4
- In a large bowl, combine the cream of mushroom soup, milk, chicken broth, black pepper, garlic powder, and Italian seasoning.
- 5 In the greased baking dish, layer the cooked rice, chicken, broccoli, and half of the shredded cheddar cheese. Pour the soup mixture evenly over the layers.
- Sprinkle the remaining cheddar cheese on top.
Step 6
- Top with crispy fried onions, buttery breadcrumbs, and Parmesan cheese if desired.
Step 7
- Cover with aluminum foil and bake for 25 minutes.
- Uncover and bake for an additional 10 minutes, or until the top is golden and bubbly.
Nutrition
Serving: 250g | Calories: 430kcal (22%) | Carbohydrates: 36g (12%) | Protein: 28g (56%) | Fat: 18g (28%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 90mg (30%) | Sodium: 680mg (30%) | Potassium: 400mg (11%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 900IU (18%) | Vitamin C: 35mg (42%) | Calcium: 180mg (18%) | Iron: 2mg (11%)