Chicken-Broccoli-Rice Casserole
A classic quick and easy casserole that makes enough for leftovers.
Servings: 6
Calories: 481kcal
Ingredients
- 2 chicken breasts
- 1 can cream of mushroom soup
- 1 c milk
- 1 broccoli crown
- 2 c rice (uncooked)
- 1 c cheddar-jack cheese
- ½ t salt
- ½ t pepper
- ½ t paprika
Instructions
- Preheat oven to 350° F.
- Cook the rice accordingly (I like to use my Zojirushi rice cooker - the steamed rice comes out ultra fluffy and perfect).
- Cook the chicken in a covered baking dish for 30-35 minutes. Once the chicken is done, set it aside to let it cool, leaving the oven on.
- Cut the broccoli into bite-size pieces. Lightly steam the fresh broccoli or frozen vegetables for about 10 minutes.
- In a large mixing bowl, whisk the soup with milk, salt & pepper. Fold in half of the cooked rice.
- Dice the chicken into 1" chunks and fold into the mixing bowl. Add the remaining rice and vegetables and mix well.
- Lightly grease a 9x12 baking dish and pour the casserole mix in. Top with shredded cheese and paprika. Bake for 30 minutes.