Broccoli Cheddar Chicken Rice Casserole
Browned chicken, rice, and broccoli cooked in one pot and finished with cream of chicken soup and cheddar.
Equipment
- Large pot with lid
- Wooden spoon
- Cutting board
Ingredients
- 1 lb boneless skinless chicken breasts cut into half inch pieces
- 1 tbsp olive oil
- 1 cup long grain white rice uncooked
- 2 cups chicken broth
- 2 cups broccoli florets small
- 1 can cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Brown. Season and brown 1 pound chicken in 1 tablespoon oil.
- Add. Stir in 1 cup rice, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 cups broth.
- Simmer. Cover and cook for 15 to 20 minutes, until the rice is tender and the chicken reaches 165 degrees F.
- Steam. Add 2 cups broccoli for the last 5 minutes.
- Cheese. Stir in 1 can soup and 1/2 cup of the 1 cup cheddar.
- Top. Add the remaining 1/2 cup cheddar and let it melt.
Notes
Substitutions: Use leftover chicken, cauliflower or peas, or brown rice with extra broth.
Tips: Keep the lid on while the rice cooks.
Storage: Refrigerate for three days or freeze for up to two months.
Nutrition is calculated per serving.