Broccoli, Chicken, Rice, and Cheese Casserole
Ingredients:
- 2 packs Knorr Chicken and Rice: This will provide the rice and seasoning base.
- 2 boneless, skinless chicken breasts: Cut into bite-sized cubes. (Roughly 1-inch pieces for even cooking.)
- 2 cans of cream of chicken soup: This adds a creamy, savory element to the casserole. Each can should be around 10.5 oz.
- 3 cups chicken stock or broth: Chicken broth adds flavor, but water can be used in a pinch. The stock helps to cook the rice and keeps the casserole moist.
- 1 pack of frozen broccoli florets (around 12 oz): No need to thaw—just toss them in frozen!
- 1 pack of shredded cheese (around 2 cups): Cheddar cheese is classic, but you can use Monterey Jack, a cheddar blend, or even mozzarella for a meltier texture.
- Salt and pepper to taste: Optional for extra seasoning.
Instructions:
- Preheat your oven:
- Set your oven to 365°F (185°C) to ensure it’s hot when you’re ready to bake.
- Prepare the casserole mix:
- In a large mixing bowl, combine the 2 packs of Knorr Chicken and Rice, the 2 cans of cream of chicken soup, and 3 cups of chicken broth. Stir everything together until well mixed.
- Tip: If you want a little extra flavor, you can add a pinch of garlic powder or onion powder to the mix at this step.
- Add the uncooked chicken breast cubes directly into the mixture. The chicken will cook fully while the casserole bakes, making it super convenient!
- Add the frozen broccoli florets directly from the freezer into the mixture, stirring to ensure everything is evenly distributed.
- Assemble the casserole:
- Lightly grease a 9×13-inch baking dish with a bit of cooking spray or butter to prevent sticking.
- Pour the rice, chicken, and broccoli mixture into the prepared dish. Use a spoon to spread it out evenly.
- Bake uncovered:
- Place the dish on the center rack of your preheated oven and bake uncovered for 45 minutes. During this time, the rice will absorb the chicken broth and soup, the chicken will cook through, and the flavors will blend together.
- Tip: If you’re worried about the top drying out, you can lightly cover it with foil during the first half of the bake, but this is optional. Remove the foil for the last half to allow the top to get golden.
- Add the cheese topping:
- After 45 minutes, carefully remove the casserole from the oven. It should look bubbly and smell delicious!
- Sprinkle 1-2 cups of shredded cheese evenly over the top of the casserole. You can use more or less cheese depending on your preference.
- Return the dish to the oven and bake for an additional 10-15 minutes or until the cheese has melted and is slightly golden on top.
- Check for doneness:
- To make sure the chicken is fully cooked, you can cut into a larger piece to check that it is no longer pink in the center. The rice should also be tender and fluffy at this point.
- Tip: If the casserole seems a bit too liquidy after baking, let it sit for about 5-10 minutes before serving. This will allow the casserole to set and thicken.
- Serve:
- Once the cheese is melted and golden, remove the casserole from the oven and let it cool for a few minutes.
- Serve as is or with extra toppings like a sprinkle of fresh parsley, crushed red pepper flakes for a little heat, or even a dollop of sour cream if you like it creamy.
Pro Tips for Success:
- Add-ins: You can bulk up this casserole with additional veggies like diced carrots, onions, or peas.
- Cheese variety: Feel free to mix cheeses like cheddar and mozzarella for a gooey, rich topping.
- Leftovers: This casserole stores well in the fridge for up to 3 days. Reheat in the microwave or oven.
- Freezer-friendly: You can freeze this dish after it’s fully cooked. Let it cool, then wrap it tightly with foil and plastic wrap. Thaw in the fridge overnight before reheating.
This is a perfect weeknight meal that’s super easy for kids to make, hearty, and loaded with flavors! Plus, the fact that you don’t have to pre-cook the chicken or rice makes it a real time-saver!