A cozy, one-dish wonder loaded with tender chicken, fluffy rice, crisp broccoli, and a cheesy cream sauce. Perfect for busy nights or meal prep!
Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins
Calories: ~400 per serving | Servings: 6
Table of Contents
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups cooked rice (white or brown)
- 1 cup shredded cheddar cheese
- 2 cups broccoli florets (fresh or thawed frozen)
- 1 can (10.5 oz) cream of chicken soup
- ½ cup milk
- ½ tsp garlic powder
- Salt and pepper (to taste)
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Instructions
1. Prep & Preheat
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray.
2. Mix the Base
- In a large bowl, combine shredded chicken, cooked rice, cheddar cheese, and broccoli florets.
3. Make the Sauce
- In a separate bowl, whisk together cream of chicken soup, milk, garlic powder, salt, and pepper until smooth.
4. Assemble
- Pour the sauce over the chicken-rice mixture. Stir until evenly coated.
- Transfer to the greased baking dish and spread into an even layer.
5. Bake
- Bake 25–30 minutes until bubbly and golden on top.
6. Serve
- Let cool 5 minutes before scooping.
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Pro Tips
- Crispier top: Broil for 1–2 minutes at the end (watch closely!).
- Rice hack: Use leftover rice or instant rice to save time.
- Extra veg: Add diced carrots, peas, or bell peppers.
Variations
- Soup swap: Use cream of mushroom or celery soup.
- Cheesy upgrade: Mix in ½ cup cream cheese or Monterey Jack.
- Spicy twist: Add ¼ tsp cayenne pepper or a dash of hot sauce.
Storage
- Fridge: Keep covered for up to 3 days. Reheat in the microwave.
- Freeze: Freeze unbaked casserole for up to 2 months. Thaw overnight and bake as directed.
Serving Ideas
- Pair with garlic bread, a simple green salad, or roasted sweet potatoes.
- Top with extra shredded cheese, green onions, or crispy bacon bits.
This hearty, family-friendly bake is comfort food at its easiest!
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