Chicken Broccoli Rice Casserole

5 from 1 vote

Chicken Broccoli Rice Casserole

Cozy up to this easy Chicken Broccoli Rice Casserole when you need a dose of southern comfort food. It's made with long grain white rice, broccoli florets and rotisserie chicken, then topped with cheddar cheese for a simple one-pan meal!

Prep Time15

Cook Time45

Total Time1

Course: Main Dishes, One Pan Meals

Cuisine: American, Casserole

Servings:

Calories: 625kcal

Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

2 cups long-grain white rice (uncooked)
3 cups shredded rotisserie chicken (cooked)
1 (10.5 ounce) can cream of chicken soup
1 (10.5 ounce) can cream of mushroom soup
2 cups milk (any percent)
1 cup sour cream
2 cups shredded cheddar cheese (divided)
¼ cup grated Parmesan cheese
2 Tablespoons olive oil
1 small onion (diced)
1 small red bell pepper (diced)
2 cloves garlic (minced)
2 cups fresh broccoli florets (cut into small pieces)
1 teaspoon dried thyme
1 teaspoon salt
¼ teaspoon black pepper
chopped fresh parsley for garnish, optional

Instructions

STEP 1: Preheat oven to 375°F. Grease a 9x13 inch casserole dish.
STEP 2: In a skillet over medium heat, add 2 tablespoons olive oil. Sauté the diced onion and bell pepper until softened, about 5 minutes. Add minced garlic and cook for another minute.
STEP 3: In a large bowl, mix together rice, chicken, cream of soups, milk, sour cream, ½ cup of cheddar cheese, parmesan cheese, sautéed onion, bell pepper, garlic, broccoli, thyme, salt, and pepper. (Alternatively, you can mix everything directly in the baking dish for easy cleanup.)
STEP 4: Spread mixture in baking dish. Cover tightly with foil and bake for 30 minutes.
STEP 5: Remove from oven, uncover, and stir the casserole. Top with remaining 1 ½ cups cheddar cheese.
STEP 6: Return to oven, uncovered, and bake for an additional 15 minutes, or until cheese is melted and bubbly, and rice is tender. Let stand for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To Reheat: Cover the casserole with foil and bake at 350°F for 20-25 minutes, or until heated through. Or microwave on high for 1-2 minutes until hot.
To Freeze: Let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Nutrition