Chicken Broccoli Rice Casserole (Printable Version)
Cheesy chicken broccoli rice bake that's hearty, easy, and perfect for weeknight dinners.
# Everything You’ll Need:
→ Casserole Components
01 -
2 cups chicken broth
02 -
2 cups instant rice, uncooked
03 -
16 ounces cooked chicken breast, cubed
04 -
10.75 ounces canned cream of chicken soup
05 -
1/4 cup unsalted butter
06 -
1 cup whole milk
07 -
16 ounces frozen chopped broccoli
08 -
1 small white onion, chopped
09 -
1 pound shredded cheddar cheese
# Steps to Cook:
01 -
Season chicken with salt and pepper. In a skillet, sear in olive oil until golden and partially cooked. Cube into bite-sized pieces.
02 -
Rinse rice thoroughly. In a saucepan, bring chicken broth to a boil, stir in rice, remove from heat, and let sit covered for 5 minutes.
03 -
In a 9×13-inch baking dish, combine pre-cooked rice, seared chicken, cream of chicken soup, butter, milk, chopped onion, frozen broccoli, and 3/4 of the shredded cheese.
04 -
Preheat oven to 350°F (175°C). Cover the dish and bake for 30 to 35 minutes, stirring once halfway through.
05 -
Uncover and sprinkle the remaining cheese evenly over the top. Return to oven and bake uncovered for an additional 5 to 10 minutes, until bubbly and golden.
06 -
Allow to rest for 10 minutes before serving warm.
# Extra Suggestions:
01 -
Rotisserie chicken can be used as a time-saving alternative.
02 -
Add crushed Ritz crackers or breadcrumbs on top for added crunch.
03 -
Substitute with cauliflower rice for a low-carb variation.