Cheesy Broccoli Chicken and Rice Casserole
A cheddar-topped bake made with prepared chicken and rice, briefly steamed broccoli, and condensed soup.
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded
- 2 cups cooked rice measured after cooking
- 2 cups fresh broccoli florets small pieces
- 1 can condensed cream of chicken soup 10.5-ounce can
- 1 cup milk
- 2 cups cheddar shredded, for the filling
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup cheddar shredded, for topping
As Needed
- water for steaming the broccoli
- cooking oil as needed to grease the dish
Instructions
Assemble
- Preheat the oven to 350°F and lightly grease a 9-by-13-inch baking dish. Steam the broccoli over simmering water for 3–4 minutes until bright green and slightly tender, then drain well.
- Combine the cooked chicken, cooked rice, broccoli, condensed soup, milk, 2 cups cheddar, garlic powder, onion powder, salt, and pepper. Spread in the dish and top with the separate 1 cup shredded cheese.
Bake
- Bake uncovered at 350°F for 25–30 minutes until bubbling in the center and 165°F throughout. Loosely cover with foil if the top browns before the center is hot.
- Let stand for 5 minutes. Spoon into 6 servings.
Notes
- Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Reheat cooked leftovers to 165°F.