Creamy Chicken Casserole with Broccoli and Rice
A comforting and creamy casserole featuring tender chicken, crisp broccoli, and fluffy rice, topped with melted cheddar cheese.
Ingredients
Casserole Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for faster prep.
- 1 cup broccoli florets Fresh or frozen, if using frozen, steam before adding.
- 1 cup cooked rice Any type of cooked rice works.
- 1 can cream of mushroom soup Can substitute with cream of chicken or a homemade creamy base.
- 1 cup shredded cheddar cheese Key ingredient for a cheesy topping.
- 1/2 cup milk Can use dairy or non-dairy milk.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste salt and pepper Adjust seasoning as preferred.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, broccoli, cooked rice, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper.
- Mix until well combined.
- Transfer the mixture to a greased casserole dish, and spread evenly.
- Sprinkle the shredded cheddar cheese on top.
Baking
- Bake in the preheated oven for about 25-30 minutes or until heated through and the cheese is bubbly.
- Serve warm.
Notes
Leftovers keep well in the fridge for about 3-4 days. For freezing, it lasts about 2-3 months. Thaw overnight in the fridge before reheating. Variations include adding carrots or bell peppers for added color, or using chickpeas for a vegan twist.