Broccoli, Rice, Cheese, and Chicken Casserole
Ingredients:
- 2 cups water
- 2 cups uncooked rice
- 1 (10 ounce) can cream of chicken soup
- 1 (10 ounce) can cream of mushroom soup
- 2 cups cooked chicken, shredded
- ¼ cup butter
- 1 cup milk
- 1 small white onion, chopped
- 16 ounces broccoli florets
- 2 cups shredded Cheddar cheese
Directions:
1. Preheat oven to 350°F (175°C).
2. In a medium saucepan, bring 2 cups of water to a boil. Add the uncooked rice, reduce heat, cover, and simmer for 15-20 minutes until rice is tender and water is absorbed.
3. Steam or blanch the broccoli florets until just tender, about 4-5 minutes. Drain and set aside.
4. In a large skillet, melt butter over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
5. In a large mixing bowl, combine cooked rice, cream of chicken soup, cream of mushroom soup, cooked chicken, sautéed onions, milk, steamed broccoli, and 1½ cups of shredded Cheddar cheese. Mix well.
6. Pour the mixture into a greased 9x13 inch baking dish. Sprinkle the remaining ½ cup of Cheddar cheese evenly over the top.
7. Bake uncovered for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 420 kcal | Servings: 6 servings
Tips:
Use freshly shredded Cheddar cheese for better melt and flavor.
Let the casserole rest for 5 minutes after baking to set for easier serving.