Broccoli, Rice, Cheese, and Chicken Casserole
Ingredients:
2 cups cooked white rice
2 cups cooked and shredded chicken breast
2 cups fresh or frozen broccoli florets
1 can (10.5 oz) condensed cream of chicken soup
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 cups shredded cheddar cheese, divided
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/4 cup crushed Ritz crackers (optional, for topping)
2 tablespoons unsalted butter, melted (optional, for topping)
Directions:
Prepare the Casserole Base:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the cooked rice, shredded chicken, broccoli florets, cream of chicken soup, sour cream, mayonnaise, 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Assemble the Casserole:
Spread the mixture evenly into the prepared baking dish.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
Optional Topping:
In a small bowl, combine the crushed Ritz crackers with the melted butter.
Sprinkle the cracker mixture evenly over the top of the casserole.
Bake:
Bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Serve:
Let the casserole cool slightly before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 400 kcal | Servings: 6 servings
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