Description
A creamy and cheesy casserole filled with tender chicken, crisp broccoli, and gooey cheddar, perfect for weeknight dinners.
Ingredients
Scale
- 2 cups cooked rice
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets, steamed
- 1 cup cheddar cheese, shredded
- 1 can cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the cooked rice, shredded chicken, steamed broccoli, cheddar cheese, cream of chicken soup, milk, garlic powder, salt, and pepper in a large mixing bowl. Mix until well combined.
- Transfer the mixture into a greased 9×13-inch baking dish.
- If desired, sprinkle paprika on top for a touch of color and flavor.
- Cover with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Let cool slightly before serving, allowing the flavors to meld beautifully.
Notes
This casserole can be made ahead and refrigerated. Leftovers can be stored in an airtight container for up to 3 days. It also freezes well for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg