Save A creamy comforting casserole featuring tender chicken fresh broccoli and fluffy rice all baked together in a simple homemade sauce. Perfect for weeknights and budget-friendly family meals.
I remember making this casserole when I first moved out on my own. The simple steps and comforting flavors brought a taste of home to my tiny apartment kitchen. It remains a staple for sharing dinner with loved ones
Ingredients
- Cooked chicken breast: 2 cups diced or shredded about 300 g
- Broccoli florets: 2 cups fresh or frozen about 200 g
- Onion: 1 small finely chopped
- Garlic: 2 cloves minced
- Long-grain white rice: 1 cup uncooked
- Low-sodium chicken broth: 2 cups or vegetable broth
- Condensed cream of chicken soup: 1 can 10.5 oz/300 g or homemade equivalent
- Milk: 1 cup
- Shredded cheddar cheese: 1 cup plus extra for topping
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Dried thyme: 1/2 teaspoon optional
- Breadcrumbs: 1/2 cup optional
- Melted butter: 2 tablespoons optional for topping
Instructions
- Prepare oven and dish:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Sauté aromatics:
- In a large skillet over medium heat sauté the onion in a splash of oil until soft about 3–4 minutes. Add garlic and cook 1 minute more.
- Combine ingredients:
- In a large bowl combine the cooked chicken broccoli florets sautéed onion and garlic uncooked rice chicken broth condensed soup milk cheddar cheese salt pepper and thyme. Mix until well combined.
- Transfer casserole:
- Pour the mixture into the prepared baking dish and spread evenly.
- Add topping:
- If using mix breadcrumbs with melted butter and sprinkle over the casserole. Top with extra cheddar cheese if desired.
- Bake:
- Cover tightly with foil and bake for 30 minutes. Uncover and bake an additional 10–15 minutes or until the rice is tender the casserole is bubbling and the top is golden.
- Rest and serve:
- Let rest for 5 minutes before serving.
Save This is always requested by my family for reunions because everyone loves the combination of creamy rice and juicy chicken with cheesy bites. It is a tradition to sprinkle extra cheese on top together before baking
Required Tools
Use a 9x13-inch baking dish a large bowl a skillet measuring cups and spoons and aluminum foil for the perfect bake every time
Allergen Information
Contains milk wheat and chicken. For gluten-free use certified gluten-free soup and breadcrumbs and always check ingredient labels if you have allergies
Nutritional Information (per serving)
Calories 470 total fat 19 g carbohydrates 43 g protein 29 g
Save Enjoy this casserole warm straight from the oven for a comforting meal. Leftovers taste great reheated for lunch the next day
Common Questions
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli florets work well and can be used straight from the freezer without thawing for this dish.
- → How can I make this dish gluten-free?
Use gluten-free condensed soup and gluten-free breadcrumbs to keep the dish gluten-free without changing the flavor.
- → Is it possible to substitute chicken with another protein?
Certainly, cooked turkey or shredded rotisserie chicken can be good alternatives that maintain similar texture and taste.
- → What is the best way to ensure the rice cooks properly?
Use long-grain white rice and make sure to bake covered for most of the time to trap steam; un-cover toward the end to brown the top.
- → Can I add more vegetables to this dish?
Yes, adding sliced mushrooms, frozen peas, or even carrots can enhance texture and nutrition without overpowering flavors.
- → What wine pairs well with this chicken and broccoli bake?
A crisp white wine like Sauvignon Blanc complements the creamy and savory flavors beautifully.