Description
Comforting and cheesy Chicken Broccoli Rice Casserole, perfect for a family dinner. This easy-to-make casserole features tender chicken, broccoli, rice, and a creamy cheese sauce, topped with a golden breadcrumb crust.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 (10 ounce) packages frozen broccoli florets, thawed
- 1 cup uncooked long-grain rice
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup milk
- 2 cups shredded cheddar cheese, divided
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons butter, divided
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon paprika
- 1 cup panko bread crumbs
Instructions
- Cook the Rice: In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes, or until water is absorbed. Fluff with a fork and set aside.
- Cook the Chicken: Poach, bake, or sauté the chicken until cooked through. Poach by simmering in water for 15-20 minutes. Bake at 375°F (190°C) for 20-25 minutes. Sauté diced chicken in a skillet with olive oil.
- Shred or Dice the Chicken: Let the cooked chicken cool slightly, then shred or dice into bite-sized pieces.
- Prepare the Broccoli: Thaw frozen broccoli florets completely. Microwave briefly if needed, but don’t overcook. If using fresh broccoli, cut into florets and steam or blanch until tender-crisp.
- Sauté the Onion and Garlic: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Make the Sauce: Add the cream of mushroom soup, cream of chicken soup, and milk to the skillet. Stir well to combine. Season with salt, pepper, and paprika. Simmer until heated through and slightly thickened.
- Add Cheese to the Sauce: Remove the skillet from the heat and stir in 1 cup of the shredded cheddar cheese until melted and smooth.
- Combine Ingredients: In a large bowl, combine the cooked rice, shredded or diced chicken, thawed broccoli florets, and the cheese sauce. Mix gently but thoroughly.
- Pour into Baking Dish: Pour the mixture into a greased 9×13 inch baking dish. Spread evenly.
- Prepare the Topping: In a small bowl, combine the panko bread crumbs with the remaining 2 tablespoons of melted butter. Toss to coat evenly.
- Add Topping and Cheese: Sprinkle the bread crumb mixture evenly over the top of the casserole. Then, sprinkle the remaining 1 cup of shredded cheddar cheese over the bread crumbs.
- Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until heated through, bubbly, and the topping is golden brown.
- Let it Rest: Let the casserole rest for 5-10 minutes before serving.
- Serve and Enjoy: Serve hot.
Notes
- You can use leftover cooked chicken or rotisserie chicken to save time.
- Feel free to substitute other vegetables, such as cauliflower or peas, for the broccoli.
- For a spicier casserole, add a pinch of red pepper flakes to the sauce.
- If you don’t have panko bread crumbs, you can use regular bread crumbs or crushed crackers.
- Make sure the broccoli is not overcooked, as it will become mushy in the casserole.
- Prep Time: 25 minutes
- Cook Time: 30 minutes