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Broccoli, Rice, Cheese, and Chicken Casserole

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This classic casserole features juicy chicken, tender broccoli, and fluffy rice, all enveloped in a rich and creamy cheese sauce. It’s an easy and satisfying meal perfect for weeknight dinners or family gatherings.

Ingredients

Scale
  • 2 cups cooked chicken, diced or shredded
  • 2 cups cooked white rice
  • 2 cups broccoli florets (fresh or frozen)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 cups shredded cheddar cheese, divided
  • 1/2 teaspoon paprika
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup crushed Ritz crackers or breadcrumbs (optional, for topping)
  • 2 tablespoons melted butter (if using topping)

Instructions

  • Preheat Oven:

    • Preheat your oven to 350°F (175°C).
    • Grease a 9×13-inch baking dish with cooking spray or a light coating of butter.

  • Prepare Broccoli:

    • If using fresh broccoli, steam or blanch the florets until tender-crisp, about 3-4 minutes.
    • If using frozen broccoli, thaw and drain any excess moisture.

  • Sauté Aromatics:

    • In a skillet over medium heat, add the olive oil.
    • Sauté the chopped onion until translucent, about 3-4 minutes.
    • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

  • Combine Ingredients:

    • In a large mixing bowl, combine the cooked chicken, cooked rice, prepared broccoli, sautéed onions and garlic, condensed cream of chicken soup, sour cream, mayonnaise, 1 1/2 cups of the shredded cheddar cheese, paprika, salt, and pepper.
    • Mix until all ingredients are well incorporated.

  • Assemble Casserole:

    • Transfer the mixture into the prepared baking dish, spreading it evenly.
    • Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.

  • Optional Topping:

    • In a small bowl, combine the crushed Ritz crackers or breadcrumbs with the melted butter.
    • Sprinkle this mixture over the top of the casserole for added crunch.

  • Bake:

    • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
    • Remove the foil and continue baking for an additional 10-15 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.

  • Serve:

    • Allow the casserole to rest for about 5 minutes before serving.
    • Enjoy!

Notes

  • Chicken: Rotisserie chicken works well for this recipe, providing convenience and flavor.
  • Rice: Leftover rice is ideal, but freshly cooked rice can be used; just ensure it’s slightly cooled to prevent it from becoming mushy.
  • Broccoli: Ensure broccoli is tender but still vibrant green to maintain texture and color.
  • Cheese Variations: Feel free to experiment with different cheeses like Monterey Jack or a blend of your favorites for a unique flavor profile.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (160°C) for about 15 minutes or until warmed through.

Find it online: https://recipe.newsvks.com/broccoli-rice-cheese-and-chicken-casserole/