Description
A comforting and easy casserole featuring chicken, broccoli, and cheese in a creamy sauce, served over rice.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cooked and cubed
- 1 cup broccoli florets, steamed
- 2 cups cooked white rice
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup sour cream
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the cooked chicken, steamed broccoli, and cooked rice.
- In a separate bowl, whisk together the cream of chicken soup, shredded cheddar cheese, milk, and sour cream. Season with salt and pepper.
- Pour the soup mixture over the chicken, broccoli, and rice. Stir gently until everything is well combined.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Bake for 20-25 minutes, or until heated through and bubbly.
- Let it rest for a few minutes before serving.
Notes
- You can use leftover cooked chicken for this recipe.
- Adjust the amount of cheese to your preference.
- For a crispy topping, add breadcrumbs during the last 10 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg