Cheesy Chicken and Broccoli Rice Casserole

• 1 1/2 cups uncooked white rice
• 1 pound boneless, skinless chicken breasts, cooked and cubed
• 2 cups fresh broccoli florets
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 tablespoons butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rice according to package instructions and set aside.
3. 3 In a large mixing bowl, combine cooked rice, chicken, broccoli, soups, milk, garlic powder, onion powder, black pepper, and paprika.
4. 4 Stir until well mixed.
5. 5 Melt butter in a 9x13 inch baking dish.
6. 6 Transfer the rice mixture into the prepared dish and spread evenly.
7. 7 Sprinkle cheddar and mozzarella cheese over the top.
8. 8 Bake uncovered for 30-40 minutes, or until bubbly and cheese is melted.
9. 9 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• mixing bowl
• baking sheet

Variations

• Add diced bell peppers for extra color and crunch.
• Substitute half the white rice with cauliflower rice for a low-carb option.

Substitutions

• If you don't have cream of mushroom soup, use another can of cream of chicken soup.
• Substitute cheddar with Monterey Jack or Swiss cheese for a different flavor profile.

Pairings

• Pairs well with a light garden salad or roasted vegetables.

Nutrition

Tips

• For a crispy topping, sprinkle crushed cornflakes or breadcrumbs before baking.
• Feel free to use frozen broccoli for convenience; just thaw before adding.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until hot.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a preheated oven at 350°F until bubbly.

Serving Suggestions

• Serve with a simple green salad or garlic bread for a complete meal.

FAQ