Chicken-Rice-Broccoli Casserole
A comforting chicken and rice casserole packed with tender chicken, crunchy broccoli, creamy soup, and melted cheese. Perfect for a family dinner, it combines hearty flavors with easy preparation, making it an ideal choice for weeknights or casual gatherings.
Ingredients
Instructions
- Mix cooked chicken, Minute rice, cream of chicken soup, milk, chopped onion sautéed in margarine, drained broccoli, and shredded cheese together in a bowl.
- Transfer the mixture to a 9-inch square casserole dish.
- Cover the casserole with shredded cheese.
- Cover with foil or a lid.
- Bake at 350°F for about 45 minutes until heated through and bubbly.
Tips & Substitutions
For added flavor, consider using cooked rotisserie chicken instead of plain chicken breasts. You can also substitute the cream of chicken soup with a homemade version or a different cream soup if desired. Use brown rice instead of Minute rice for a healthier option, but adjust cooking time accordingly. Sautéing the onions in butter or olive oil before mixing adds depth to the dish.
Serving Suggestions
This Chicken-Rice-Broccoli Casserole pairs beautifully with a fresh side salad or steamed vegetables for a balanced meal. You can also serve it with a side of crusty bread to soak up the creamy sauce. For a fun twist, consider adding some crushed crackers or breadcrumbs on top before baking for extra crunch.
Storage & Reheating
Leftover casserole should be cooled to room temperature before storing. Place it in an airtight container and refrigerate for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F for about 20 minutes or until heated through. Alternatively, you can microwave individual portions for about 2-3 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Rice-Broccoli Casserole contains roughly 673 calories, with 25g protein, 80g carbohydrates, and 28g fat. It is an excellent source of protein (51% of the Daily Value) and iron (26% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1306mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, you can use fresh broccoli! Just blanch it in boiling water for 2-3 minutes before draining and adding to the casserole. This will help soften it and enhance the flavor. Fresh broccoli will add a nice crunch to the dish.
Is it possible to make this casserole ahead of time?
Absolutely! You can assemble the casserole a day in advance and store it covered in the refrigerator. Just be sure to add a few extra minutes to the baking time if baking from cold. This is a great option for busy weeknights.
Can I freeze the casserole?
Yes, you can freeze the casserole before baking. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).