Chicken Broccoli Rice Bake with Cheddar and Breadcrumbs
Cooked chicken, rice, and steamed broccoli bake under a Cheddar topping, with optional breadcrumbs for crunch. Condensed soup and milk bind the filling.
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded
- 2 cups cooked rice
- 2 cups broccoli florets steamed and drained
- 1 can condensed cream of chicken soup 10.5-ounce can
- 1 cup Cheddar cheese shredded
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs optional, for topping
- oil or cooking spray as needed for greasing
Instructions
Instructions
- Heat the oven to 350°F and lightly grease a baking dish with oil or cooking spray. Break up the cooked rice and have the shredded chicken and steamed broccoli ready.
- Whisk the condensed soup, milk, garlic powder, onion powder, salt, and pepper until blended. Fold in the chicken, rice, and broccoli; spread evenly in the prepared dish.
- Top with the full 1 cup shredded Cheddar and optional ½ cup breadcrumbs. Bake for 25–30 minutes until bubbling, golden on top, and 165°F in the center; cover loosely if the top browns before the center is hot.
- Let the filling settle briefly, then divide into 6 portions with topping and filling in each serving.
Notes
- Refrigerate within 2 hours (1 hour above 90°F) at 40°F or below; use within 3 days of the oldest cooked chicken or rice ingredient.
- Reheat portions to 165°F in the center, covering to protect the topping.