This comforting and cheesy casserole combines tender chicken, broccoli, rice, and a creamy sauce, baked to perfection. It's a family favorite and a perfect one-dish meal!
Ingredients
Main Ingredients:
2 cups water
2 cups uncooked instant rice
2 (10.1-ounce) cans chunk chicken, drained (or 2 cups shredded cooked chicken)
1 (10.75-ounce) can condensed cream of mushroom soup
1 (10.75-ounce) can condensed cream of chicken soup
1/4 cup butter, melted
Optional Add-ins:
2 cups broccoli florets (fresh or frozen, steamed until tender)
2 cups shredded cheddar cheese
Instructions
Cook the Rice
Preheat your oven to 350°F (175°C).
Bring 2 cups of water to a boil in a medium saucepan. Add the instant rice, stir, and cover. Remove from heat and let sit for 5 minutes until the rice absorbs the water.
Prepare the Casserole Mixture
In a large mixing bowl, combine the cooked rice, drained chicken, cream of mushroom soup, cream of chicken soup, and melted butter. Stir until well combined.
Add the Broccoli and Cheese
Gently fold in the steamed broccoli florets and 1 1/2 cups of the shredded cheese, reserving 1/2 cup for the topping.
Assemble the Casserole
Transfer the mixture to a greased 9x13-inch baking dish. Spread evenly.
Add the Topping
Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top of the casserole.
Bake
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
Serve
