Broccoli Cheddar Chicken and Rice Casserole
This creamy and cheesy casserole combines tender chicken, flavorful rice, and crunchy broccoli for a comforting family meal. It’s easy to prepare and perfect for a weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup long grain white rice, uncooked
- 1 cup yellow onion, diced
- 1 ½ cups chicken broth
- 1 ¼ cups milk
- 1 tbsp olive oil
- 1 ½ cups broccoli florets, chopped
- 2 cups shredded cheddar cheese, divided
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp onion powder
- ½ tsp garlic powder
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Season the diced chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for an additional 30 seconds.
- Stir in the uncooked rice, chicken broth, milk, Worcestershire sauce, onion powder, and garlic powder. Bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
- Stir in the broccoli florets and 1 cup of shredded cheddar cheese until well combined.
- Transfer the mixture to a greased 9×13 inch baking dish. Top with the cooked chicken and sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving.
Nutrition
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg