Description
A warm, comforting one-dish casserole made with tender chicken, fluffy rice, and broccoli in a rich, creamy cheese sauce, perfect for easy family dinners.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 2 cups broccoli florets (fresh or frozen)
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 cup milk
- 1 can (10.5 oz / 300 g) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
Instructions
- Preheat oven to 180°C (350°F) and lightly grease a casserole dish.
- In a saucepan, melt butter over medium heat and sauté chopped onion for 3–4 minutes until soft. Add garlic and cook for 1 more minute.
- Stir in uncooked rice and pour in chicken broth. Simmer for about 10 minutes until rice begins to soften.
- Add milk and cream of chicken soup, mixing until smooth and well combined.
- Fold in cooked chicken and broccoli. Season with salt, pepper, and paprika.
- Transfer mixture to the prepared casserole dish and spread evenly.
- Top with cheddar and Parmesan cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 10–15 minutes until cheese is melted and bubbly.
- Let rest a few minutes before serving.
Notes
- Use cooked chicken for best texture and even cooking.
- Thaw and drain frozen broccoli to avoid excess moisture.
- Brown rice can be used but requires longer cooking time.
- Add extra vegetables like mushrooms or carrots for variety.
- For a lighter version, substitute cream soup with homemade sauce.
- Add a splash of milk when reheating to maintain creaminess.
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
