Chicken Broccoli Rice Casserole
This Chicken Broccoli Rice Casserole combines cooked chicken, steamed broccoli, and creamy soup for a comforting and nostalgic dish perfect for family gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for a quick option.
- 2 cups steamed broccoli florets Fresh or frozen, just ensure they are cooked.
- 1 cup long grain rice, cooked Prepare rice according to package instructions.
- 1 onion, caramelized Caramelize in olive oil for depth of flavor.
- 3 cloves garlic, minced Be careful not to burn while sautéing.
- 1 cup cheddar cheese, shredded Feel free to substitute with your favorite cheese.
- 1 can cream of chicken soup Can use low-fat or homemade versions.
- 1/2 cup milk Adjust as needed for creamy consistency.
- 1 cup buttery crackers, crushed For topping; adds a nice crunch.
- 2 tablespoons olive oil Used for caramelizing the onion.
- Salt and pepper to taste Season according to preference.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Gather all your ingredients.
- In a large skillet, heat olive oil over medium heat and caramelize the sliced onion until golden brown.
- Add minced garlic and sauté for 1 minute until aromatic.
- Combine shredded chicken and cooked rice in the skillet and mix well.
- Stir in steamed broccoli florets.
- Add cream of chicken soup and milk, mixing until thoroughly combined.
- Season with salt and pepper to taste.
- Fold in shredded cheddar cheese until combined.
- Transfer the mixture to a greased casserole dish, spreading it evenly.
- Top with crushed buttery crackers.
Baking
- Bake in the preheated oven for about 25-30 minutes until the top is golden brown and bubbly.
Notes
Use leftover chicken for convenience. For a crispy topping, drizzle melted butter over the cracker crumbs before baking.