Chicken Broccoli Rice Casserole

Chicken Broccoli Rice Casserole

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I love a good old fashion casserole.  The kind our mom’s used to make.  This one was served a lot when I was little because it’s the only way Mom could get me to eat broccoli.  As a matter of fact, it’s one of the only ways I will eat it all these years later.  So rich and so creamy and good. You can use Campbell's
Cream of Chicken Soup or you can follow my recipe to make your own. You can serve it right away or freeze it for later.  How simple and very versatile. 

Chicken Broccoli Rice Casserole

2 Tablespoons butter

2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken

1 teaspoon Italian Seasoning

Salt/Pepper, to taste

2 1/2 cups chicken broth

1 Tablespoon olive oil

1 1/4 cups white long grain rice, uncooked

2 cups fresh broccoli florets, uncooked

10.5 oz. Cream of Chicken Soup 

½ cup milk

½ cup sour cream

2 cups shredded cheddar cheese, separated

Preheat the oven to 350° degrees.

Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper.

 

 

 

 

 

 

 

 

 

 

 

 

Heat butter in a large skillet over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside. Note: This step is not needed if using a cooked rotisserie chicken.

Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer.

 

 

 

 

 

 

 

 

 

 

 

 

 Cover tightly and cook for 6 minutes. Add the broccoli and replace the cover. Cook for 9 more minutes, or until no liquid remains in the pot and the rice is cooked through. (If it's not cooked through yet, quickly replace lid and simmer 5 more minutes, or until cooked through.) 

 

 

 

 

 

 

 

 

 

 

 

 

 Turn off the heat and leave the cover on. Let the rice stand for 10 minutes, do not stir. Any rice on the bottom of the pot will release.

Add the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese.

Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese. Cover with foil and bake for 15 minutes.

 NOTES

• This recipe can be made with Cream of Mushroom, Cream of Broccoli, Cheddar Cheese, and Broccoli Cheese.
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• Don’t use Minute Rice.  You want regular long grain rice for a creamier consistency. You can also use brown rice but it will take a little longer to cook.

• 2 cups of frozen broccoli can also be used. Just be sure you thaw and pat it dry! Frozen broccoli is already partially cooked, but you may want to consider steaming it as well for a softer texture in the casserole. 

• This is a great casserole for rotisserie chicken, 2 cups is the perfect quantity to use.
• Since rotisserie chicken can sometimes be salted, consider using low sodium chicken broth so that your meal doesn’t turn out overly salty.

Make for later

• This casserole can be assembled ahead of time and refrigerated for up to 2 days prior to baking. Let it sit out for 30 minutes prior to baking and add 15 minutes to baking time.

Freezer:

• Assemble the casserole as outlined and do not bake. Let it thaw for 24 hours in the fridge. Let it sit out for 30 minutes prior to baking and add 15 minutes to baking time.  You can store in freezer for up to 3 months.

Storage

• Store in the fridge for up to 3 days. 
  

 

 

 

 

 

 

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