Save A creamy comforting casserole featuring tender chicken fresh broccoli and fluffy rice all baked together in a simple homemade sauce. Perfect for weeknights and budget-friendly family meals.
I often make this casserole when everyone's hungry and I need something hearty that doesn't require much fuss. It's always popular at our dinner table and leftovers taste just as good the next day.
Ingredients
- Cooked chicken breast: 2 cups diced or shredded (about 300 g)
- Broccoli florets: 2 cups (fresh or frozen about 200 g)
- Onion: 1 small finely chopped
- Garlic: 2 cloves minced
- Long-grain white rice: 1 cup uncooked
- Low-sodium chicken broth: 2 cups (or vegetable broth)
- Condensed cream of chicken soup: 1 can (10.5 oz/300 g or homemade equivalent)
- Milk: 1 cup
- Shredded cheddar cheese: 1 cup (plus extra for topping)
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Dried thyme: 1/2 teaspoon (optional)
- Breadcrumbs: 1/2 cup (optional)
- Melted butter: 2 tablespoons (optional for topping)
Instructions
- Prep Oven & Pan:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Sauté Aromatics:
- In a large skillet over medium heat sauté the onion in a splash of oil until soft about 3–4 minutes. Add garlic and cook 1 minute more.
- Mix Ingredients:
- In a large bowl combine the cooked chicken broccoli florets sautéed onion and garlic uncooked rice chicken broth condensed soup milk cheddar cheese salt pepper and thyme. Mix until well combined.
- Fill Casserole Dish:
- Pour the mixture into the prepared baking dish and spread evenly.
- Add Topping:
- If using mix breadcrumbs with melted butter and sprinkle over the casserole. Top with extra cheddar cheese if desired.
- Bake:
- Cover tightly with foil and bake for 30 minutes. Uncover and bake an additional 10–15 minutes or until the rice is tender the casserole is bubbling and the top is golden.
- Rest & Serve:
- Let rest for 5 minutes before serving.
Save We've enjoyed this casserole on rainy weekends when everyone crowds around the table eager for a warm delicious meal. Even picky eaters go for seconds!
Required Tools
9x13-inch (23x33 cm) baking dish large bowl skillet measuring cups and spoons aluminum foil
Allergen Information
Contains milk wheat and chicken. Always check ingredient labels for allergens. For gluten-free use appropriate substitutions.
Nutritional Information
Calories per serving: 470. Total fat: 19 g. Carbohydrates: 43 g. Protein: 29 g.
Save This casserole is perfect for sharing and makes great leftovers for lunch. Enjoy it fresh from the oven for ultimate comfort.
Recipe FAQ
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Just thaw and drain excess water before mixing to avoid extra moisture.
- → Is it possible to make this gluten-free?
Absolutely. Substitute condensed soup and breadcrumbs with certified gluten-free versions for a safe alternative.
- → How can I make this dish more flavorful?
Adding herbs like thyme or sautéing garlic and onion beforehand enhances depth. A sprinkle of extra cheese before baking also boosts flavor.
- → Can I prepare this casserole ahead of time?
Yes, assemble and refrigerate it covered for up to 24 hours before baking to save time on busy days.
- → What can I serve alongside this dish?
A crisp green salad or steamed vegetables complement the creamy bake well, balancing textures and freshness.