Ah, a broccoli, rice, chicken, and cheese casserole—classic comfort food! Here’s a simple recipe you can follow:
Ingredients (Serves 4–6)
- 2 cups cooked rice (white or brown)
- 2 cups cooked chicken, shredded or chopped
- 2 cups broccoli florets (fresh or frozen)
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1 cup shredded cheddar cheese (plus extra for topping)
- ½ cup milk
- 1 small onion, finely chopped (optional)
- 2 cloves garlic, minced (optional)
- Salt and pepper to taste
- ½ teaspoon paprika (optional, for color)
Instructions
- Preheat oven to 350°F (175°C).
- Cook broccoli: Steam or microwave until just tender, about 3–4 minutes.
- Mix the base: In a large bowl, combine rice, chicken, broccoli, soup, milk, 1 cup cheese, onion, garlic, salt, pepper, and paprika. Stir until everything is coated.
- Transfer to casserole dish: Grease a 9×13-inch baking dish and spread the mixture evenly.
- Top with cheese: Sprinkle extra cheese over the top.
- Bake: 25–30 minutes, until the casserole is hot and the cheese is melted and bubbly.
- Optional: Broil for 2–3 minutes at the end for a golden top.
This casserole is great because you can prep it ahead of time and bake it later. You can also swap in other veggies like bell peppers or carrots, or use different cheeses for flavor.
If you want, I can also give you a shortcut version that uses a single pan and takes under 30 minutes. Do you want me to do that?
