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Cheesy Chicken and Rice Casserole

A comforting, creamy casserole that combines chicken, rice, and broccoli, perfect for busy weeknights and family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Use any type of cooked rice.
  • 2 cups cooked chicken, shredded Rotisserie chicken can be used for added flavor.
  • 2 cups broccoli florets Fresh or frozen broccoli works.
  • 1 cup cheddar cheese, shredded Opt for freshly shredded cheese for a creamier texture.
  • 1 can cream of mushroom soup Can substitute with a dairy-free version.
  • 1 cup milk Use any milk of choice.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cooked rice, shredded chicken, broccoli, and cheddar cheese.
  3. Pour in the cream of mushroom soup and milk. Add garlic powder, onion powder, salt, and pepper. Mix until well combined, avoiding overmixing.
  4. Transfer the mixture into a greased baking dish and spread it evenly.
Baking
  1. Place the dish in the preheated oven and bake for 25-30 minutes, until bubbly and cheese has melted.
  2. Allow the casserole to cool for a few minutes before serving.

Notes

Serve with a fresh green salad or garlicky bread. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat in the oven or microwave.