Description
Hearty chicken casserole blends broccoli, rice, and melted cheese into a comforting family meal. Savory layers of protein and vegetables promise a satisfying dinner that brings everyone together at the table.
Ingredients
Scale
Protein:
- 2 cups cooked chicken, shredded or diced
Base Ingredients:
- 2 cups white or brown rice, cooked
- 2 cups broccoli florets (fresh or frozen)
Sauce and Seasoning:
- 1 can (10.5 ounces/298 grams) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ cup milk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
Optional Topping:
- ¼ cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Warm the oven to 350F (175C) and prepare a 9×13-inch baking dish with a light coating of cooking spray or butter.
- Cook rice according to package instructions, ensuring grains are fluffy and separated.
- Dice chicken into uniform bite-sized pieces and season with salt, pepper, and garlic powder.
- Steam broccoli florets until vibrant green and tender-crisp, then roughly chop into smaller segments.
- In a large mixing bowl, combine cooked rice, seasoned chicken pieces, and steamed broccoli.
- Create a creamy sauce by whisking together cream of chicken soup, sour cream, and shredded cheddar cheese until smooth and well-blended.
- Pour the cheese sauce over the rice, chicken, and broccoli mixture, gently folding to ensure even coating.
- Transfer the combined ingredients to the prepared baking dish, spreading evenly with a spatula.
- Sprinkle additional shredded cheese on top for a golden, crispy surface.
- Bake in the preheated oven for 25-30 minutes until the casserole is bubbling and the cheese is melted and slightly golden.
- Remove from oven and let rest for 5-10 minutes before serving to allow flavors to settle and casserole to set.
Notes
- Opt for fresh broccoli for maximum crunch and nutritional value, ensuring florets are cut to similar sizes for even cooking.
- Consider using brown rice instead of white for added fiber and a heartier texture that complements the creamy cheese sauce.
- Swap chicken with tofu or chickpeas to create a vegetarian-friendly version that maintains the dish’s comforting essence.
- For a gluten-free alternative, replace regular cream of chicken soup with a homemade version using cornstarch or gluten-free flour as a thickener.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg