Description
A comforting and easy weeknight dinner recipe for Chicken, Rice, and Broccoli Casserole. This delicious casserole combines tender chicken, fluffy rice, and vibrant broccoli in a creamy sauce, topped with melted cheddar cheese.
Ingredients
Scale
Broccoli:
- 2 cups broccoli florets (fresh or frozen)
Rice:
- 1 cup long-grain white rice (uncooked)
Chicken:
- 1 lb boneless, skinless chicken breasts or thighs (cut into bite-size pieces)
Sauce:
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 ¾ cups chicken broth
- 1 cup shredded cheddar cheese
Seasonings:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried parsley or thyme (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Prepare Casserole: In a greased 9×13-inch baking dish, whisk together cream of chicken soup and chicken broth. Add rice, chicken, broccoli, seasonings. Cover with foil.
- Bake: Bake for 55–60 minutes until rice is tender and chicken is cooked.
- Add Cheese: Remove foil, sprinkle cheddar cheese over the top, and bake for 3–5 more minutes until melted.
- Rest and Serve: Let rest for 5 minutes before serving.
Notes
- You can use cream of mushroom or celery soup for variation.
- Add crushed buttered crackers or breadcrumbs for extra texture.
- If using brown rice, increase broth to 2 ¼ cups and bake for about 75 minutes.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: ¼ of casserole
- Calories: 406
- Sugar: 2.7 g
- Sodium: 720 mg
- Fat: 6.3 g
- Saturated Fat: 2.9 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3.2 g
- Protein: 35 g
- Cholesterol: 75 mg
