Chicken Broccoli Rice Casserole

• 1 1/2 cups uncooked white rice
• 2 cups cooked and diced chicken breast
• 2 cups fresh broccoli florets
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons butter
• 1/2 cup breadcrumbs
• 2 tablespoons melted butter (for topping)

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 Cook rice according to package instructions. Set aside.
3. 3 In a large skillet, melt 2 tablespoons of butter over medium heat. Add onion and garlic, sauté until softened.
4. 4 Stir in the cream of chicken soup, milk, cooked rice, chicken, broccoli, black pepper, paprika, and cayenne pepper if using. Mix well.
5. 5 Transfer the mixture to a greased 9x13 inch baking dish.
6. 6 Top with shredded cheddar cheese and breadcrumbs mixed with melted butter.
7. 7 Bake uncovered for 30-45 minutes, or until the top is golden and bubbly.
8. 8 Let stand for 5 minutes before serving.

Nutrition

Tips

• Use leftover roasted chicken to save time.
• For extra flavor, add a splash of hot sauce to the mix.
• Cover with foil if the top browns too quickly during baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for a hearty meal.

FAQ