Description
A comforting and creamy casserole that combines chicken, rice, and broccoli in a cheesy sauce.
Ingredients
Scale
- 3 cups cooked white rice
- 2 cups cooked shredded chicken
- 2 cups broccoli florets (blanched or steamed)
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream or plain Greek yogurt
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 cups shredded sharp cheddar cheese (divided)
- 1/4 teaspoon paprika (optional)
- 1 tablespoon chopped parsley (optional)
Instructions
- Cook the rice and let it cool if not already done. Blanch broccoli for 2–3 minutes, drain, and shred the cooked chicken.
- In a large bowl, mix cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Add the rice, chicken, and broccoli into the sauce mixture. Stir until fully combined, then fold in 1 1/2 cups of cheese.
- Grease a 9×13-inch casserole dish and pour in the mixture. Spread evenly.
- Top with the remaining cheese and sprinkle paprika if using.
- Bake at 350°F (175°C) for 25–30 minutes until bubbly and lightly browned on top.
- Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
- Serve warm and enjoy the creamy, cheesy goodness!
Notes
- For a healthier option, consider using Greek yogurt instead of sour cream.
- Feel free to add more vegetables such as peas or carrots for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg