Chicken Broccoli Rice Casserole
This creamy chicken broccoli rice casserole is a comforting weeknight dinner loaded with tender chicken, fresh broccoli, and cheesy goodness.
Equipment
- Large Skillet
- 9x13 baking dish
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 chicken breasts cut into small cubes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cloves garlic minced
- 3/4 cup rice uncooked
- 10 ounces cream of chicken soup (1 can)
- 2 cups chicken broth low sodium
- 2 cups broccoli florets
- 1 cup cheddar cheese
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes.
- Add chicken cubes, season with salt and black pepper, and cook until no longer pink, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add uncooked rice, cream of chicken soup, and chicken broth. Stir well to combine.
- Bring to a simmer, then fold in broccoli florets.
- Transfer mixture into a greased 9x13 baking dish, cover with foil, and bake for 25 minutes.
- Remove foil, sprinkle cheddar cheese on top, and bake uncovered for an additional 10 minutes until cheese is melted and bubbly.
- Garnish with chopped parsley before serving.
Notes
For extra creaminess, stir in 1/4 cup of sour cream before baking.
