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 first tried this casserole on a busy weeknight when I needed something quick and satisfying. It became a go-to in our house especially once I realized how easily it could be customized with extra veggies or swapped proteins.
Ingredients
- 2 cups cooked chicken breast: diced or shredded (about 300 g)
- 2 cups broccoli florets: fresh or frozen (about 200 g)
- 1 small onion: finely chopped
- 2 cloves garlic: minced
- 1 cup long-grain white rice: uncooked
- 2 cups low-sodium chicken broth: or vegetable broth
- 1 can condensed cream of chicken soup: (10.5 oz 300 g) or homemade equivalent
- 1 cup milk:
- 1 cup shredded cheddar cheese: plus extra for topping
- 1/2 teaspoon salt:
- 1/4 teaspoon black pepper:
- 1/2 teaspoon dried thyme: optional
- 1/2 cup breadcrumbs: optional
- 2 tablespoons melted butter: optional for topping
Instructions
- Prep Oven:
- 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 Baking 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:
- Let rest for 5 minutes before serving.
Save Our kids love helping sprinkle the toppings and watching the casserole bubble up in the oven. It always brings everyone together for dinner around the table.
Required Tools
You will need a 9x13-inch (23x33 cm) baking dish a large bowl a skillet measuring cups and spoons and aluminum foil.
Allergen Information
This casserole contains milk wheat and chicken. Be sure to use gluten-free options for soup and breadcrumbs if required and always check ingredient labels.
Nutritional Information
Calories per serving: 470. Total fat: 19 g. Carbohydrates: 43 g. Protein: 29 g.
Save Serve warm for ultimate comfort. Leftovers taste great and reheat easily the next day.
Recipe FAQ
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well and can be used directly without thawing. It maintains texture when baked in this dish.
- → How can I make this dish gluten-free?
Use gluten-free condensed soup and substitute regular breadcrumbs with gluten-free ones or omit the topping entirely.
- → What is the best rice type to use?
Long-grain white rice is recommended for fluffy texture, but brown rice can be used with longer baking time and extra liquid.
- → Can I add other vegetables to enhance flavor?
Yes, adding sliced mushrooms or frozen peas complements the flavors and adds extra nutrition.
- → Is it possible to prepare this ahead of time?
Absolutely, you can assemble the mixture and refrigerate it for a few hours before baking to save time on mealtime.
- → What type of cheese is best for this dish?
Sharp cheddar cheese is ideal as it melts smoothly and adds a rich, tangy taste to the bake.