Chicken Broccoli Rice Casserole
Ingredients:
2 cups cooked chicken, shredded or cubed
1 cup long-grain rice, uncooked
2 cups fresh or frozen broccoli florets
1 1/2 cups shredded cheddar cheese, divided
1 can (10.5 oz) cream of chicken soup (or homemade if preferred)
1 3/4 cups chicken broth
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
1/4 cup grated Parmesan cheese (optional, for extra flavor)
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Mix Ingredients:
In a large mixing bowl, combine the uncooked rice, cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.
Assemble the Casserole:
Add the chicken, broccoli florets, and 1 cup of shredded cheddar cheese to the bowl. Stir until everything is well combined.
Transfer to Baking Dish:
Pour the mixture into the prepared baking dish and spread evenly. Cover with aluminum foil.
Bake:
Bake in the preheated oven for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
Add More Cheese:
Remove the foil and sprinkle the remaining cheddar cheese and Parmesan (if using) over the casserole. Bake uncovered for an additional 5-10 minutes, until the cheese is melted and bubbly.
Serve:
Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.