This comforting casserole combines tender chicken, fluffy rice, fresh broccoli, and a creamy cheddar cheese sauce for a satisfying family meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 2 tablespoons |
| Boneless Skinless Chicken Breasts (or diced rotisserie chicken) | 2 breasts (or 2 cups) |
| Italian Seasoning | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Chicken Broth | 2 1/2 cups |
| Olive Oil | 1 tablespoon |
| White Long Grain Rice, Uncooked | 1 1/4 cups |
| Fresh Broccoli Florets, Uncooked | 2 cups |
| Condensed Cream of Chicken Soup | 10.5 ounces |
| Milk | 1/2 cup |
| Sour Cream | 1/2 cup |
| Shredded Cheddar Cheese, Separated | 2 cups |
Instructions:
Prepare the Chicken:
In a skillet over medium heat, melt butter.
Season chicken breasts with Italian seasoning, salt, and pepper.
Cook until golden brown and cooked through. Alternatively, use pre-cooked diced rotisserie chicken.
Cook the Rice:
In a separate pot, bring chicken broth to a boil.
Stir in olive oil and rice, then reduce heat to low and simmer, covered, for 18-20 minutes or until rice is cooked through.
Steam the Broccoli:
In a microwave-safe bowl, place broccoli florets with a small amount of water.
Cover and microwave for 2-3 minutes until tender-crisp.
Drain any excess water.
Prepare the Sauce:
In a saucepan, combine cream of chicken soup, milk, sour cream, and 1 cup of shredded cheddar cheese.
Cook over medium heat until cheese is melted and sauce is smooth.
Assemble the Casserole:
Preheat oven to 350°F (175°C).
In a large mixing bowl, combine cooked chicken, cooked rice, steamed broccoli, and cheese sauce.
Mix until well combined.
Bake:
Transfer the mixture into a greased 9×13-inch baking dish.
Top with remaining shredded cheddar cheese.
Bake for 25-30 minutes or until bubbly and golden brown on top.
Serve:
Allow the casserole to cool slightly before serving.
Garnish with chopped parsley, if desired.
