chicken & rice casserole with broccoli
Terry and Chris made this yummy casserole for a quick dinner before Allen’s Holiday Concert on 12/16/24 and I stopped looking for my favorite Chicken & Rice Casserole. You can switch out the broccoli for a cooked veggie of your choice, like California Mix (their veggie that night) or whole kernel corn, which I used one day. Maybe sliced carrots on another day? Don’t you just love choices? =^..^=
prep time
10 Min
cook time
30 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1/2 cup sour cream
- 1 can cream of chicken condensed soup
- 1 1/2 cups chicken broth** (see step #2)
- 1 cup uncooked quick-cooking rice (see options below)
- salt & pepper, to taste
- 2 cups cooked shredded chicken or rotisserie chicken
- 2 cups shredded cheddar cheese, divided
- 12 ounces frozen broccoli florets, cooked
- OPTIONS:
- some other bag cooked frozen veggies (12 oz.)
- 1 can drained veggies, like corn, peas, carrots
- some different shredded cheese
- some hot sauce, to taste
- 2 cups cooked rice to replace 1 cup uncooked rice**
How To Make chicken & rice casserole with broccoli
-
Step 1Preheat oven to 350°F. Mist a 13 x 9” baking dish or pan with cooking spray.
-
Step 2In a larger mixing bowl, stir together the sour cream, soup, broth**, rice**, salt and pepper, chicken, and ONE cup of the shredded cheese. **If you use cooked rice, only add 1 to 1 1/4 cups of broth. -
Step 3Add the cooked broccoli and stir together well.
-
Step 4Pour the mixed ingredients into the prepared baking dish and spread evenly. Top with the rest of the cheese.
-
Step 5Bake at 350°F until rice is tender, casserole is bubbling, and cheese is the color you like, about 30-35 minutes. Cool briefly before serving so casserole thickens a little. Enjoy! =^..^=
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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