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This creamy chicken broccoli rice casserole has saved many weeknights in my home. It comes together with little fuss but delivers the kind of warm hearty flavor that makes everyone feel taken care of. When I need a dependable dinner that fills the table and reheats well this one always does the job.
I made this dish one evening when we had last minute guests. It was a hit and now it is my go to whenever I need something easy and dependable.
Ingredients
- Chicken broth: adds savory base and depth go for low sodium if possible
- Instant rice: cooks quickly and absorbs flavor evenly
- Cooked chicken breast: provides lean protein rotisserie works great too
- Cream of chicken soup: makes it creamy and rich try a high quality brand
- Butter: enriches the mixture and blends everything together
- Milk: loosens the base and helps with smooth texture
- Frozen chopped broccoli: brings color and nutrients straight from the freezer
- White onion: adds gentle sweetness and aromatic background
- Shredded cheddar cheese: melts into every bite and adds golden top
Step-by-Step Instructions
- Sear the Chicken:
- Start by seasoning the chicken with salt and pepper then sear it in olive oil until golden on both sides and partially cooked through Let it rest briefly and then cut into bite size cubes
- Pre Cook the Rice:
- Rinse instant rice thoroughly to remove excess starch In a saucepan bring chicken broth to a boil stir in the rice then turn off the heat and cover Let it steam undisturbed for five minutes so it fluffs properly
- Mix the Base:
- In a large baking dish combine the steamed rice seared chicken cream soup melted butter milk chopped onion frozen broccoli and most of the shredded cheese Stir it all together so every spoonful gets a bit of everything
- Bake the Casserole:
- Cover the dish with foil and bake at three hundred fifty degrees for thirty to thirty five minutes Stir halfway through to ensure even heating and prevent dryness at the edges
- Add the Cheese Topping:
- Remove the foil sprinkle the remaining cheese over the top then return to the oven Bake uncovered for five to ten minutes until bubbly and lightly golden
- Cool and Serve:
- Let the casserole rest at room temperature for ten minutes before serving This helps it set and makes scooping easier
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The bubbly cheddar top is my personal favorite and I always sneak the corner slice It reminds me of family potlucks where crispy edges meant the best flavor.
Storage Tips
Store leftovers in airtight containers in the fridge for up to four days It holds well and reheats easily in the microwave or oven For freezing portion into foil trays or freezer bags and label for up to three months
Ingredient Substitutions
You can use rotisserie chicken for extra convenience or swap in brown rice for a heartier version Greek yogurt can replace some of the milk for a tangy twist and if avoiding canned soup try a homemade roux base
Serving Suggestions
Serve it with a side salad or steamed green beans for a balanced meal It also goes well with crusty bread or a dollop of sour cream on top A drizzle of hot sauce adds extra warmth if you like a little kick
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Cultural Context
Casseroles became popular in American kitchens post war thanks to their budget friendly and hearty nature This one blends classic ingredients into something that still feels cozy and timeless today
Recipe FAQs
- → Can I use rotisserie chicken instead of cooking it fresh?
Yes, rotisserie chicken is a great shortcut and adds extra flavor to the dish.
- → Do I need to thaw the broccoli before baking?
No, frozen chopped broccoli can be added directly. It will cook thoroughly in the oven.
- → What kind of rice works best?
Instant rice is recommended for this dish since it cooks quickly and absorbs flavor well.
- → How can I make it extra crispy on top?
Top with crushed Ritz crackers or breadcrumbs during the last 10 minutes of baking.
- → Can I substitute the soup with something homemade?
Yes, a homemade white sauce or cream of mushroom soup works well as a substitute.