Chicken Broccoli Rice Casserole Recipe
Bake chicken broccoli rice casserole with a creamy cheddar sauce. Get tips for distinct rice grains, tender broccoli and a filling that stays moist.
Servings 6 servings
Calories 472kcal
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Aluminum Foil
Ingredients
Chicken
- 1 pound chicken breast cut into 1/2-inch bite-sized pieces
Rice
- 1 cup long-grain white rice uncooked
Broccoli
- 10 ounces frozen broccoli florets
Soup
- 1 can condensed cream of mushroom soup 10.5 ounces
Liquid
- 2 cups chicken broth
Spices
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
Cheese
- 2 cups shredded sharp cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
- In a large mixing bowl, combine the bite-sized chicken pieces, uncooked white rice, frozen broccoli florets, condensed cream of mushroom soup, chicken broth, garlic powder, smoked paprika, and black pepper.
- Stir the mixture thoroughly until the soup is fully incorporated into the liquid and the chicken is evenly distributed.
- Pour the mixture into the prepared baking dish and spread it into an even layer using a spatula.
- Cover the dish tightly with aluminum foil to ensure the steam stays trapped to cook the rice properly.
- Bake in the preheated oven for 50 to 55 minutes, or until the rice is tender and the liquid has been mostly absorbed.
- Carefully remove the foil and sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Return the dish to the oven, uncovered, for an additional 3 to 5 minutes until the cheese is completely melted and slightly bubbly.
- Remove from the oven and let the casserole rest for 5 to 10 minutes before serving; this allows the sauce to thicken to the perfect consistency.
Notes
Nutritional information:
- Calories: 472
- Protein: 34g
- Carbohydrates: 32g
- Fat: 23g
- Saturated fat: 13g
- Cholesterol: 96mg
- Sodium: 895mg
- Potassium: 320mg
- Fiber: 2g
- Sugar: 2g