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.
This casserole has been a staple in my kitchen ever since I looked for a way to stretch leftovers into a hearty meal. It&s always met with clean plates at the dinner table.
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
- Prep baking 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 minutes. Add garlic and cook 1 minute more.
- Mix casserole components:
- 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.
- Assemble:
- 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 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 My kids always gather around when the casserole comes out of the oven, eager for that cheesy, bubbling first scoop.
Serving Suggestions
Pair this comforting casserole with a simple green salad or a crisp white wine like Sauvignon Blanc for a complete meal.
Ingredient Swaps & Variations
Try brown rice instead of white (increase baking time by 20 minutes and use extra liquid) or add sliced mushrooms and frozen peas for more vegetables.
Nutrition Information
Each serving provides approximately 470 calories, 19 g total fat, 43 g carbohydrates, and 29 g protein.
Save This casserole is even better as leftovers: perfect for lunches or a quick meal the next day.
Recipe FAQ
- → Can I use frozen broccoli for this dish?
Yes, frozen broccoli can be used directly. Just ensure it's thawed and drained to avoid excess moisture in the bake.
- → How can I make this dish gluten-free?
Substitute the condensed cream soup and breadcrumbs with certified gluten-free versions to keep the flavors intact and maintain texture.
- → Is it possible to prepare this dish ahead of time?
Absolutely. Assemble the mixture and refrigerate before baking. Add extra baking time if starting from chilled.
- → What variations can enhance the vegetable content?
Sliced mushrooms, frozen peas, or other favorite vegetables can be added to increase nutrition and flavor variety.
- → Which cheese works best for topping?
Cheddar cheese melts beautifully and adds a sharp flavor, making it ideal for topping. You can mix in extra or blend with mozzarella for a milder taste.