Chicken Broccoli Rice and Cheese Casserole
This quick and delicious Chicken Broccoli Rice Casserole requires almost no prep and is a one dish, dump and bake meal that tastes just like mom used to make. Simplify those busy weeknights by adding this comfort food favorite to your dinner rotation. Dinner has never been easier!
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Servings: 8
Calories: 304.5kcal
Ingredients
- 10.5 oz cream of chicken soup
- 15 oz chicken broth
- 1/2 cup milk
- 1 lb chicken breasts uncooked and cubed
- 14 oz frozen baby broccoli florets no need to thaw
- 1 cup white rice uncooked
- 1 oz dry onion soup mix
- 2 cups cheddar cheese shredded
Instructions
- Preheat oven to 375 degrees F. Coat a 9×13 baking dish with cooking spray and set aside.
- In a large bowl, combine the soup, broth and milk. Mix well and set aside.
- Add a single layer of chicken, followed by frozen broccoli and uncooked rice to the prepared pan. Pour the soup mixture over the top, ensuring the rice is covered by liquid.
- Sprinkle the dry onion soup mix evenly over the top and cover tightly with foil. Bake in the preheated oven for 1 hour.
- Remove foil, top with the cheese and bake for an additional 10-15 minutes, or until rice is cooked through and cheese is melted. Serve immediately!
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Notes
- Frozen broccoli can be replaced with fresh broccoli florets. Use approximately 2 cups of small fresh florets to replace the package of frozen broccoli in the recipe.
- If you use brown rice instead of white, increase the amount of milk in the recipe to 3/4 cup and increase initial cooking time (while pan is covered) to 1 hour, 10 minutes.
- You can also top this cheesy casserole with bread crumbs, crumbled buttery cracker or crushed corn flakes.
Nutrition
Calories: 304.5kcal | Carbohydrates: 15.99g | Protein: 27.8g | Fat: 14.12g | Saturated Fat: 6.7g | Cholesterol: 81.07mg | Sodium: 1015.97mg | Fiber: 1.95g | Sugar: 2.25g
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