Description
A comforting and easy all-in-one meal combining tender chicken, creamy rice, and vibrant broccoli, topped with melted cheddar cheese. Perfect for weeknight dinners.
Ingredients
- Cooking spray
- 1 pound skinless, boneless chicken breast, diced
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10 ounce) package frozen chopped broccoli
- 1 cup uncooked white rice
- ¾ cup water
- ½ cup shredded Cheddar cheese, or to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking pan with cooking spray.
- In a mixing bowl, combine the diced chicken, condensed cream of chicken soup, frozen chopped broccoli, uncooked white rice, and water. Stir everything together to ensure it’s well-mixed.
- Transfer the chicken mixture to the prepared baking pan, cover with aluminum foil, and bake for 30 minutes.
- Remove the casserole from the oven, uncover it, stir the mixture to ensure the rice cooks evenly, then sprinkle the shredded cheddar cheese over the top. Cover it again and bake for another 10 minutes, or until the chicken is cooked through, the rice is tender, and the cheese has melted.
- Let the casserole sit for a few minutes before serving.
Notes
- For variations, substitute chicken with cooked turkey or canned tuna.
- Try adding vegetables like carrots, peas, or bell peppers for more color and nutrients.
- Use different cheeses like mozzarella or a blend for unique flavors.
- For a vegetarian version, use tofu or chickpeas and replace the cream of chicken soup with cream of mushroom or celery soup.
- Fresh broccoli can be used instead of frozen, just steam it slightly before adding it to the casserole.
- This casserole can be prepared ahead of time and refrigerated for up to 24 hours before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
