Ingredients
Scale
- 2 cups cooked long-grain white or brown rice
- 2 cups cooked chicken breast, cubed or shredded
- 4 cups broccoli florets, fresh or frozen (steamed or lightly sautéed)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk or heavy cream
- 2 cups shredded cheddar cheese (divided)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large skillet, cook the chicken over medium heat until fully done, then set aside. If using fresh broccoli, steam or sauté it until tender-crisp.
- In a large bowl, mix the cooked rice, chicken, and broccoli.
- In a separate bowl, combine the cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Pour the sauce over the rice, chicken, and broccoli mixture. Add 1 1/2 cups of shredded cheese and stir until well mixed.
- Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and the edges are lightly browned.
- Let the casserole cool for 5 minutes before serving.
Notes
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 320 kcal per serving | Servings: 6 servings
