Yield: 4 servings
Chicken Broccoli Rice Casserole
With juicy chicken, hearty veggies, gooey cheese, and fried onions, this chicken broccoli rice casserole dish is a complete meal. It's easy to make and so comforting!
Ingredients
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup chicken broth
- 1 (1 oz) packet Lipton onion soup mix
- 1 tablespoon Worcestershire sauce
- 1 lb boneless, skinless chicken breasts, cut into pieces
- 2 cups broccoli florets, (about 1 medium-sized head of broccoli)
- 8 oz sliced baby bella mushrooms
- ¾ cup long grain white rice
- 1 cup shredded cheddar cheese
- 1 cup French fried onions, or lightly crushed ritz crackers
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Instructions
- Preheat oven to 350°F, spray a 9x13 casserole dish with nonstick spray. Set aside.
- Using a large mixing bowl add cream of mushroom soup and chicken broth and stir/whisk until blended.
- Add the onion soup mix, Worcestershire sauce, chicken, broccoli, mushrooms, and rice. Stir until well combined.
- Spread chicken mixture in the prepared casserole dish, cover tightly with foil. Bake for 45 minutes, until the rice is tender and chicken is cooked through.
- Remove the casserole from the oven and add the cheddar cheese over the top. Spread the French fried onions over the cheese layer.
- Bake an additional 5 minutes, or until cheese is hot and melted. Let the casserole rest for 5 minutes to firm up before serving.
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Notes
Storage: Leftover broccoli and chicken casserole can be stored in an airtight container in the fridge for up to 4 days. Reheat covered in foil in a 350°F oven for about 20 minutes, or until warmed all the way through. You can also reheat in the microwave in 30-second increments.
Cover Tightly: When you bake this chicken and rice casserole, make sure to cover it tightly with aluminum foil. If the foil is tight, it will make the dish steam, which will help the rice cook evenly.
Adjust The Seasonings: This easy recipe doesn’t have any added salt in it, because chicken broth, cream of mushroom soup, and onion soup mix are all salty already. If you choose to use low sodium, or no-sodium chicken broth or cream of mushroom soup, you may need to add a little salt to prevent your casserole from being bland.
Bite Size Broccoli: If you’re making this recipe for kids who are a little apprehensive about veggies, cut the broccoli into extra small pieces so it blends into the casserole a little more.
Extra Cheese: Who doesn’t love cheese? If you want this dish to taste a little richer and more indulgent, you can stir in an extra cup of shredded cheese into the casserole before baking.
Brown Rice: If you want to use brown rice instead of white rice, add an extra half cup of broth and make sure the rice is fully cooked before serving. Brown rice usually needs a little more liquid and time to cook than white rice.
Nutrition
Calories: 557kcal, Carbohydrates: 49g, Protein: 40g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 106mg, Sodium: 1798mg, Potassium: 1064mg, Fiber: 3g, Sugar: 3g, Vitamin A: 606IU, Vitamin C: 43mg, Calcium: 267mg, Iron: 2mg