Broccoli, Rice, Cheese & Chicken Casserole
Indulge in the savory delight of this unique cheesy broccoli, rice, and chicken casserole. It's a simple yet satisfying dish that will tantalize your taste buds. Feel free to omit the onion if preferred, although it does lend a delightful flavor. This recipe can also be prepared in advance and frozen for convenience.
Ingredients
- 2 cups water
- 2 cups uncooked jasmine rice
- 2 10 ounce cans chicken breast, shredded
- 1 16 ounce package frozen broccoli florets
- 1 pound cheddar cheese cubed
- 1 10.75 ounce can condensed cream of broccoli soup
- 1 10.75 ounce can condensed cream of chicken soup
- 1 cup whole milk
- ΒΌ cup unsalted butter diced
- 1 small shallot finely chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium saucepan, bring water to a boil. Stir in jasmine rice, cover, and remove from heat. Let it stand for 5 minutes until the rice absorbs the liquid.
- In a 9x13-inch baking dish, combine the cooked rice, shredded chicken, frozen broccoli florets, cubed cheddar cheese, condensed cream of broccoli soup, condensed cream of chicken soup, milk, diced butter, and finely chopped shallot.
- Bake in the preheated oven for 30 to 35 minutes, or until the cheese is melted and bubbling. Stir halfway through cooking to ensure even melting of the cheese.
- Serve hot and enjoy!
Notes
- If desired, you can halve the recipe for a smaller portion. When reducing the ingredients, use only one can of condensed cream of broccoli soup for best results.