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Description
A comforting and easy casserole featuring tender chicken, broccoli, and rice in a creamy cheese sauce. Perfect for a weeknight family dinner.
Ingredients
- 1 pound boneless, skinless chicken breasts, cubed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup uncooked white rice
- 2 cups broccoli florets
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 cup sour cream
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Season the cubed chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through. Remove chicken from skillet and set aside.
- In the same skillet, add the uncooked rice and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until water is absorbed.
- Stir in the broccoli florets, condensed soup, cheddar cheese, milk, and sour cream into the skillet with the rice.
- Return the cooked chicken to the skillet. Stir everything together until well combined.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake for 20-25 minutes, or until bubbly and heated through.
- Garnish with fresh parsley if desired before serving.
Notes
- For a richer flavor, use cream of mushroom soup instead of cream of chicken soup.
- Add a pinch of garlic powder to the chicken seasoning for extra flavor.
- If you prefer a crispier topping, sprinkle a little extra cheese or breadcrumbs on top before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American