Description
A creamy and cheesy casserole combining chicken, broccoli, and rice, perfect for weeknight dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 2 cups fresh broccoli florets, cut into bite-sized pieces
- 2 cups cooked rice (long-grain white or brown)
- 1½ cups sharp cheddar cheese, freshly grated
- 1 cup milk
- 1 can (10.5 oz) condensed cream of chicken soup
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Salt and pepper to taste
- ⅓ cup panko breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Combine the condensed soup, milk, sour cream, and mayonnaise until smooth.
- Add the diced onion, minced garlic, thyme, paprika, salt, and pepper to your creamy base.
- Fold in the cooked chicken, rice, broccoli, and 1 cup of the grated cheese until evenly distributed.
- Transfer the mixture to your prepared baking dish, spreading it evenly.
- Sprinkle the remaining cheese combined with panko breadcrumbs and melted butter across the top.
- Bake uncovered for 30-35 minutes until bubbly at the edges and golden-brown crust forms.
- Allow to rest for 5-10 minutes before serving.
Notes
For a lighter version, Greek yogurt can replace sour cream. Use vegetable broth and cream of mushroom soup for a vegetarian adaptation.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg
Keywords: casserole, chicken, broccoli, cheese, comfort food