Chicken and Broccoli Casserole
This Chicken and Broccoli Casserole is the ultimate comfort food! Creamy, cheesy, and perfect for busy weeknights, it's a dish the whole family will adore.
Servings: 4 servings
Ingredients
- 1 lb boneless, skinless chicken breasts cooked and shredded
- 2 cups fresh broccoli florets for vibrant color and crunch
- 1 cup cooked brown rice for heartiness and fiber
- 1 cup shredded cheddar cheese for melty goodness
- 1 can cream of chicken soup the creamy base
- 1/2 cup milk to thin the soup
- 1/2 teaspoon garlic powder for savory flavor
- 1/2 teaspoon onion powder adds depth
- to taste Salt and pepper essential for seasoning
- 1/2 cup breadcrumbs for a crispy topping
- 2 tablespoons olive oil to help breadcrumbs crisp up
Instructions
- Step 1: Preheat the oven to 350°F (175°C) for even baking.
- Step 2: Cook the chicken breasts by boiling in a large pot for about 15-20 minutes, then shred.
- Step 3: Blanch the broccoli florets in the same pot for 3-4 minutes until bright green and tender, then drain.
- Step 4: In a mixing bowl, combine the shredded chicken, blanched broccoli, cooked brown rice, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Step 5: Pour the mixture into a greased 9x13 inch baking dish and spread evenly.
- Step 6: Mix breadcrumbs with olive oil in a small bowl and sprinkle over the casserole.
- Step 7: Bake for 25-30 minutes until bubbly and breadcrumbs are golden brown.
- Step 8: Let cool for a few minutes before serving warm.
Equipment
- Large pot
- Mixing Bowl
- 9x13-inch Baking Dish
- Whisk
- Measuring cups and spoons
- Oven mitts
Notes
- Use rotisserie chicken for a quicker prep.
- Feel free to substitute broccoli with other vegetables like cauliflower.
- This casserole can be made ahead and stored in the refrigerator for up to 24 hours.