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When my kids ask what's for dinner their eyes light up if I say chicken broccoli rice casserole. I've been making this cozy dish for years and it never fails to bring smiles to the table. The combination of tender chicken crisp broccoli and creamy cheese sauce wrapped around fluffy rice is pure comfort food magic. Best of all it's so simple to throw together on busy weeknights.
Simple Yet So Good
What I love about this casserole is how everything comes together in one dish. The chicken soaks up all the creamy sauce while the broccoli stays perfectly crisp tender. That golden cheddar crust on top gets everyone fighting for the corner pieces. It's one of those reliable recipes that makes you look like a kitchen genius without much effort.
What You Need
- Chicken Breasts: 2 cups, cooked and cubed into 1-inch pieces for even distribution.
- Broccoli: 2 cups fresh florets, trimmed and chopped for vibrant color and crunch.
- Instant Rice: 1 cup uncooked, for quick cooking and fluffy texture.
- Condensed Cream of Broccoli Soup: 2 cans (10.5 oz each), forming a rich, creamy base.
- Milk: 1/2 cup, for thinning the soup to a smooth consistency.
- Shredded Cheddar Cheese: 1 1/2 cups, divided for gooey filling and crispy topping.
- Garlic Powder and Black Pepper: 1/2 tsp each, for subtle warmth and a hint of spice.
- Italian-Seasoned Bread Crumbs: 1 tbsp, for a flavorful, rustic finish.
Time to Cook
- Prepare the Rice
- Cook 1 cup of instant rice according to package instructions. Fluff and set aside.
- Mix Base Ingredients
- In a large bowl, whisk together condensed soup, milk, garlic powder, and black pepper until smooth.
- Combine Chicken and Broccoli
- In a casserole dish, layer cooked chicken, broccoli florets, and prepared rice. Pour the soup mixture evenly over the top, stirring gently to combine.
- Add Cheese Layers
- Stir in 3/4 cup shredded cheddar cheese. Sprinkle the remaining cheese on top, followed by bread crumbs for added texture.
- Bake
- Bake at 350°F (175°C) for 25-30 minutes until bubbly and golden brown. Serve hot for maximum flavor.
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Keeping It Fresh
This casserole tastes amazing the next day too. Pop any leftovers in the fridge and they'll stay good for about 3 days. When you're ready for round two just warm it up in the oven until it's hot and bubbly. You can even freeze it for up to 2 months just let it thaw overnight in the fridge before reheating.
Mix It Up
Sometimes I switch things up using brown rice for extra nutrition or swapping in cauliflower when broccoli isn't looking its best at the store. My vegetarian friends love it with chickpeas instead of chicken. The cheese is fun to experiment with too pepper jack adds a nice kick while mozzarella makes it extra gooey.
Common Questions About Cooking
- → Can I use regular rice instead of instant rice?
Yes, but cook it according to package directions before adding to the casserole. Regular rice takes longer to cook than instant rice.
- → Can I use frozen broccoli?
Yes, thaw and drain it well first to prevent excess water in the casserole. You might want to reduce the milk slightly since frozen broccoli contains more moisture.
- → Can I prepare this ahead of time?
Assemble the casserole up to 24 hours ahead, cover and refrigerate. Add an extra 10-15 minutes to baking time when cooking from cold.
- → What can I substitute for cream of broccoli soup?
Cream of chicken or cream of mushroom soup work well. You can also make a homemade white sauce with chicken broth and heavy cream.
- → How do I store leftovers?
Store covered in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot throughout.