Cheesy Chicken Broccoli Rice Casserole
This Cheesy Chicken Broccoli Rice Casserole is a warm, comforting hug in a dish, perfect for cozy family gatherings!
Servings: 6 servings
Ingredients
- 2 cups cooked rice
- 2 cups cooked, shredded chicken
- 2 cups broccoli florets steamed
- 1 can cream of chicken soup (10.5 oz)
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your casserole cooks evenly and develops a golden crust on top.
- If you haven't already, steam your broccoli florets until they are bright green and tender, about 4-5 minutes. Drain and set aside.
- In a large mixing bowl, combine the cooked rice, shredded chicken, steamed broccoli, cream of chicken soup, milk, diced onion, garlic powder, black pepper, and salt. Stir well until all the ingredients are evenly coated and mixed.
- Fold in 3/4 cup of the shredded cheddar cheese into the mixture, saving the rest for the topping.
- Pour the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- In a small bowl, combine the breadcrumbs with the remaining 1/4 cup of shredded cheddar cheese and drizzle with olive oil. Mix until the breadcrumbs are well coated.
- Sprinkle the breadcrumb mixture evenly over the top of the casserole, creating a crunchy, cheesy layer.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
- Once out of the oven, let the casserole sit for about 5-10 minutes before serving.
Equipment
- Large Mixing Bowl
- Baking Dish
- Measuring cups and spoons
- Wooden spoon or spatula
- Steamer Basket
Notes
- For a healthier option, substitute brown rice for white rice.
- Add a pinch of red pepper flakes for extra spice.
- This casserole can be made ahead and stored in the fridge.
- Use rotisserie chicken for a quick and easy shortcut.