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Chicken Broccoli Rice Cheese Casserole
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets
- 1 cup white rice, cooked
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine shredded chicken, broccoli, cooked rice, 1 1/2 cups of cheddar cheese, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper.
Mix everything until well combined, then transfer the mixture into a greased 9x13 inch baking dish.
Sprinkle the remaining cheddar cheese and breadcrumbs on top if using.
Bake in the preheated oven for 30-35 minutes, or until hot and bubbly, and the cheese is melted.
Let the casserole cool for a few minutes before serving.
Kitchen Tools
- Mixing bowl
- 9x13 inch baking dish
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Frequently Asked Questions
Yes, frozen broccoli works well—just be sure to thaw and drain it first.
You can use homemade creamy soups or a mixture of plain yogurt and spices for a healthier option.
Yes, you can prepare it a day in advance and refrigerate it before baking.
Absolutely! It divides well and reheats nicely.
It should be bubbly and lightly browned on top; use a thermometer to ensure it reaches at least 165°F.
It pairs well with salads, bread, or steamed vegetables.
Yes, quinoa or even barley can be used as substitutes for rice.