Easy Broccoli Cheddar Chicken and Rice Casserole
This easy broccoli cheddar chicken and rice casserole is a family favorite packed with creamy, cheesy goodness and perfect for busy weeknights.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 1/2 cups chicken broth
- 1 cup uncooked long grain white rice (not instant)
- 2 cups broccoli florets, chopped small
- 2 1/2 cups shredded cheddar cheese, divided
Instructions
- Preheat oven to 350°F. Grease a 9x13 inch baking dish.
- Heat olive oil in a skillet over medium-high heat. Season chicken with salt, pepper, garlic powder, and onion powder. Sear the chicken until lightly browned (it doesn’t need to be fully cooked). Remove and set aside.
- In the same skillet, sauté the diced onion until softened, about 3-4 minutes. Add minced garlic and cook for another 30 seconds.
- In a large bowl, combine the cream of chicken soup, sour cream, milk, chicken broth, and uncooked rice. Stir in the sautéed onion and garlic, broccoli florets, 1 1/2 cups of shredded cheddar cheese, and the seared chicken.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Cover tightly with foil and bake for 50 minutes.
- Remove the foil, stir the casserole, and top with the remaining 1 cup of cheddar cheese. Return to the oven uncovered and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Let it rest for 5 minutes before serving.