Cheesy Chicken, Broccoli & Rice Casserole
A creamy casserole combining cooked chicken, brown rice, broccoli, sautéed onion, and Colby Jack cheese. It is baked until bubbling and finished with an optional briefly broiled, browned cheese topping.
- Time
- 50 minutes
- Equipment
- Stovetop, oven, and microwave
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 390 g
- 180 g
- 55 g
- 300 g
- 120 g
- 170 g
- 14 g
- 3 g
- 1 g
- 1 g
- 1 g
- 1 g
Weights are estimates.
Steps
Preheat the oven to 375°F (190 °C). Lightly grease an 8×13-inch or similar casserole dish.
Cook the brown rice according to the package directions, preparing about 2 cups cooked rice.
Microwave or steam about 2 cups of frozen broccoli until just thawed and beginning to soften. Drain it well, then chop any particularly large florets.
Melt the butter in a skillet over medium heat. Add the finely diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for about 30 seconds.
Add the cooked chicken and roast chicken garlic-and-herb seasoning. Toss everything together and cook for another 2 minutes, just long enough to coat and warm the chicken. Remove the skillet from the heat.
In a large bowl, combine the cream of chicken soup, ½ cup chicken broth, garlic powder, paprika, and a good amount of black pepper. Stir until relatively smooth, adding salt only if needed.
Add the cooked rice, prepared broccoli, sautéed chicken-onion-garlic mixture, and 1 cup of the shredded Colby Jack cheese to the creamy mixture. Stir thoroughly.
Check the consistency. The mixture should be creamy and easily spreadable, but not soupy. If it is very thick, stir in another splash of chicken broth.
Spread the mixture evenly in the greased casserole dish and top with the remaining ½ cup shredded Colby Jack cheese.
Bake uncovered for 25–30 minutes, until bubbling around the edges and hot throughout.
For a slightly browned cheesy top, switch the oven to broil for 1–2 minutes at the very end. Watch closely because the cheese can go from browned to burned quickly.
Let the casserole rest for 5 minutes before serving so the creamy sauce can thicken slightly.
Notes
The source does not specify the can size for the cream of chicken soup. Broiling is optional. The recipe provides no storage or reheating instructions.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 518
- Protein
- 41 g
- Carbs
- 34 g
- Fat
- 24 g
- Fiber
- 4 g
Where the calories come from
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