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? =^..^=
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yield
6 serving(s)
prep time
10 Min
cook time
30 Min
method
Bake
Ingredients For chicken & rice casserole with broccoli
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1/2 csour cream
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1 cancream of chicken condensed soup
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1 1/2 cchicken broth** (see step #2)
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1 cuncooked quick-cooking rice (see options below)
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salt & pepper, to taste
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2 ccooked shredded chicken or rotisserie chicken
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2 cshredded cheddar cheese, divided
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12 ozfrozen broccoli florets, cooked
- OPTIONS:
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some other bagcooked frozen veggies (12 oz.)
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1 candrained veggies, like corn, peas, carrots
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somedifferent shredded cheese
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somehot sauce, to taste
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2 ccooked rice to replace 1 cup uncooked rice**
How To Make chicken & rice casserole with broccoli
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1Preheat oven to 350°F. Mist a 13 x 9” baking dish or pan with cooking spray.
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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. -
3Add the cooked broccoli and stir together well.
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4Pour the mixed ingredients into the prepared baking dish and spread evenly. Top with the rest of the cheese.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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