Broccoli, Rice, Cheese, and Chicken Casserole
Ingredients
- • 3 cups cooked chicken, shredded or cubed
- • 4 cups broccoli florets (fresh or frozen)
- • 3 cups cooked rice (white or brown)
- • 2 cups shredded cheddar cheese
- • 1 can (10.5 oz) condensed cream of chicken soup
- • ½ cup sour cream
- • ½ cup mayonnaise
- • 1 teaspoon garlic powder
- • 1 teaspoon onion powder
- • ½ teaspoon paprika
- • Salt and pepper to taste
- • ½ cup breadcrumbs (optional for topping)
- • 2 tablespoons melted butter (optional for topping)
Directions
- • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- • If using fresh broccoli, steam or boil it for about 4–5 minutes until tender. If using frozen broccoli, defrost and drain well.
- • In a large bowl, mix the cooked chicken, broccoli, cooked rice, cream of chicken soup, sour cream, mayonnaise, garlic powder, onion powder, paprika, salt, and pepper. Stir until evenly combined.
- • Spread the mixture into the greased baking dish.
- • Sprinkle the shredded cheddar cheese evenly over the top.
- • (Optional) In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the breadcrumb mixture over the cheese layer for an extra crispy top.
- • Bake in the preheated oven for 25–30 minutes or until the cheese is melted, bubbly, and the top is golden.
- • Let the casserole cool for 5 minutes before serving.
Nutrition Facts (per serving, estimated)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Carbohydrates | 28 g |
| Protein | 27 g |
| Fat | 26 g |
| Saturated Fat | 10 g |
| Cholesterol | 95 mg |
| Sodium | 750 mg |
| Fiber | 2 g |
| Sugar | 3 g |
Quick Facts
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Servings: 6–8 servings