Casserole loves you ❤️ ...
Chicken broccoli rice casserole
Three-way comfort food that makes you feel healthy and satisfied simultaneously
🥕 Ingredients
📋 Complete List
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- 1 1/2 cups uncooked white rice
- 3 boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 cups broccoli florets
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 cup cream of chicken soup
- 1/2 cup butter, melted
- 1 teaspoon dried thyme
- Salt and pepper to taste
📝 Instructions
Preheat oven to 350F.
Cook rice according to package instructions.
In a large skillet, saut chicken and broccoli in butter until chicken is cooked through and broccoli is tender.
In a separate mixing bowl, combine milk, cream of chicken soup, and shredded cheese.
In a greased 9x13-inch casserole dish, arrange half of the cooked rice.
Add the chicken and broccoli mixture on top of the rice.
Pour the milk and cheese mixture over the top.
Arrange the remaining rice on top.
Bake for 40-45 minutes or until the casserole is hot and the cheese is melted and bubbly.
💡 Chef's Tips
Use fresh broccoli instead of frozen for better texture and flavor.
Add some diced onions or bell peppers to the skillet with the chicken and broccoli for extra flavor.
Use low-sodium cream of chicken soup to reduce the sodium content of the dish.
Cover the casserole with foil during the last 10 minutes of baking to prevent the top from browning too quickly.
📊 Nutrition Facts
❓ Frequently Asked Questions
A: Yes, you can assemble the casserole up to a day in advance and refrigerate or freeze until baking.
A: Yes, you can use frozen broccoli, but thaw and pat dry before using.
A: Yes, you can use different types of cheese, such as Swiss or mozzarella, for a unique flavor profile.
A: Yes, you can use gluten-free cream of chicken soup and gluten-free rice to make the casserole gluten-free.