why make this recipe
This dish is simple, filling, and feeds a family. It uses basic ingredients you likely have at home. If you like creamy chicken and broccoli, you may also enjoy easy chicken broccoli cheddar soup for more comfort-food ideas.
introduction
Creamy Chicken Broccoli Rice Casserole is a warm one-dish meal. It blends shredded chicken, steamed broccoli, and rice in a creamy sauce. It cooks fast and tastes like home. This casserole is warm, creamy, and easy to make; it reminds many people of other comforting dishes like the Cattle Drive Casserole.
how to make Creamy Chicken Broccoli Rice Casserole
Make sure the chicken and rice are cooked before you start. Mix the ingredients in a bowl, move the mix to a greased dish, top with cheese, and bake. For a different creamy chicken idea, see Churu Chicken Amarillo for inspiration on rich chicken sauces.
Ingredients :
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets, steamed
- 2 cups cooked rice
- 1 can cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional)
Directions :
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine cooked chicken, broccoli, rice, cream of chicken soup, milk, garlic powder, salt, and pepper. Mix well.
- Transfer the mixture to a greased baking dish.
- Sprinkle shredded cheddar cheese on top.
- If desired, add breadcrumbs for a crunchy topping.
- Bake for 25-30 minutes, or until heated through and bubbly.
- Serve hot and enjoy your comforting meal!
how to serve Creamy Chicken Broccoli Rice Casserole
Serve hot straight from the oven. Add a simple green salad or steamed vegetables on the side. You can also serve it with a light soup, such as chicken and cabbage soup, for a fuller meal.
how to store Creamy Chicken Broccoli Rice Casserole
Cool the casserole to room temperature before storing. Put it in an airtight container or cover the baking dish with foil. Store in the fridge for up to 3 days. To freeze, wrap tightly and freeze up to 2 months. Thaw in the fridge, then reheat in the oven until hot.
tips to make Creamy Chicken Broccoli Rice Casserole
- Use day-old rice for better texture and less sogginess.
- Do not overcook the broccoli; steam until just tender.
- Stir the filling well so flavors spread evenly.
- If the mix seems dry, add a bit more milk or a splash of chicken broth.
- For rice tips and tricks, you can read egg fried rice tips that also apply to cooking rice for casseroles.
variation (if any)
- Swap cheddar for mozzarella or Monterey Jack for a milder taste.
- Use cream of mushroom soup instead of cream of chicken for a different flavor.
- Add cooked bacon pieces or diced ham for more protein.
- Mix in frozen corn or peas for extra veg.
FAQs
Q: Can I use brown rice instead of white rice?
A: Yes. Use cooked brown rice. It may need a little more moisture and a longer bake time.
Q: Can I make this vegetarian?
A: Yes. Replace chicken with cooked beans or a meat substitute and use cream of mushroom soup.
Q: Is this safe to freeze after baking?
A: Yes. Cool it, wrap well, and freeze. Reheat in the oven until hot all the way through.
Q: Can I use fresh broccoli instead of steamed?
A: You can. Chop it small and briefly steam or blanch so it cooks fully in the bake.
Q: How do I make it less creamy?
A: Use less soup or add more cooked rice and vegetables to balance the sauce.
Creamy Chicken Broccoli Rice Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine cooked chicken, broccoli, rice, cream of chicken soup, milk, garlic powder, salt, and pepper. Mix well.
- Transfer the mixture to a greased baking dish.
- Sprinkle shredded cheddar cheese on top.
- If desired, add breadcrumbs for a crunchy topping.
- Bake for 25-30 minutes, or until heated through and bubbly.
- Serve hot straight from the oven. Add a simple green salad or steamed vegetables on the side.
- Cool the casserole to room temperature before storing. Put it in an airtight container or cover the baking dish with foil. Store in the fridge for up to 3 days.
- To freeze, wrap tightly and freeze for up to 2 months. Thaw in the fridge, then reheat in the oven until hot.