Description
A creamy and comforting chicken, broccoli, and rice casserole. This recipe is easy to make and perfect for weeknight dinners or potlucks.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked white rice
- 2 cups broccoli florets
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup butter crackers, crushed (like Ritz)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the rice according to package directions.
- In a large bowl, combine the cooked chicken, cooked rice, broccoli florets, cream of chicken soup, sour cream, and milk. Mix well.
- Season with salt and pepper.
- Stir in half of the cheddar cheese.
- Pour the mixture into a greased 9×13 inch baking dish.
- Top with the crushed butter crackers and the remaining cheddar cheese.
- Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let stand for a few minutes before serving.
Notes
- You can use rotisserie chicken for a quicker preparation.
- For a make-ahead option, assemble the casserole, cover, and refrigerate. Bake when ready, adding a few extra minutes to the cooking time.
- This casserole is a hit with picky eaters.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- 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: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg