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- 2 cups cooked chicken, shredded - 1 cup long-grain rice, uncooked - 2 cups broccoli florets (fresh or frozen) - 1 can (10.5 oz) cream of chicken soup - 1 cup chicken broth - 1 cup sharp cheddar cheese, shredded - 1 cup milk - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 tablespoon olive oil - Salt and pepper to taste Gathering the right ingredients makes your cheesy broccoli chicken rice casserole a success. Start with shredded chicken. Use leftover roast chicken or rotisserie chicken for ease. Then, grab long-grain rice. This type cooks evenly and gives a great texture. Next, pick up fresh or frozen broccoli florets. They add color and nutrients to your dish. For the creamy base, you’ll need a can of cream of chicken soup and chicken broth. These create a rich flavor that blends well with the chicken and veggies. Don't forget the milk. It adds creaminess to the casserole. Now, let’s talk cheese. Sharp cheddar cheese is your best friend here. It melts beautifully and gives a tangy taste. Lastly, gather your seasonings: garlic powder, onion powder, salt, and pepper. Olive oil helps toast the rice and adds a nice flavor. With these ingredients, you’re on your way to a delightful dish. Each element plays its part, creating a casserole that’s warm, cheesy, and satisfying. 1. Preheat the oven Set your oven to 350°F (175°C). This step warms up your kitchen and gets the oven ready. 2. Toast the rice In a large, oven-safe pot, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of uncooked long-grain rice. Toast the rice for about 2 minutes. Stir it often until it turns slightly golden and gives off a nice smell. 3. Combine liquids and seasoning Pour in 1 can of cream of chicken soup, 1 cup of chicken broth, and 1 cup of milk. Stir well until everything is mixed and smooth. This mix gives your casserole its creamy base. 4. Incorporate chicken and broccoli Add 2 cups of shredded chicken and 2 cups of broccoli florets to the pot. Season with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, salt, and pepper to taste. Mix everything until well combined. 5. Simmer and add cheese Let the mixture come to a gentle simmer. Then, cover the pot and reduce the heat to low. Cook for about 15 minutes, or until the rice soaks up most of the liquid. After that, remove the lid and stir in half of the 1 cup of shredded sharp cheddar cheese until it melts. 6. Bake to perfection If you like a crunchy top, sprinkle 0.5 cup of breadcrumbs on the casserole. Add the remaining cheddar cheese on top. Transfer the pot to your preheated oven. Bake uncovered for 15-20 minutes. Look for bubbling cheese and a golden brown topping. Enjoy a warm, cheesy dish that everyone will love! - Best practices for cooking rice: Start by toasting the uncooked rice in olive oil. This gives the rice a nice flavor and keeps it from becoming mushy. Stir often while toasting for about two minutes until slightly golden. This step helps the rice stay separate when cooked. - Ensuring the casserole is creamy: To keep the casserole creamy, mix the cream of chicken soup, chicken broth, and milk well. Make sure there are no lumps. Adding half of the cheese at the end also adds richness and creaminess. - Ideal accompaniments: This casserole goes well with a green salad or garlic bread. Both add freshness and flavor to your meal. You can also serve it with a side of steamed veggies for extra nutrition. - Presentation tips: Serve the casserole in the pot for a cozy feel. For a more elegant touch, scoop servings onto plates. Garnish with fresh parsley or a drizzle of cheese sauce for color and appeal. - Alternatives for chicken: If you want a change, try using cooked turkey or rotisserie chicken. For a vegetarian option, you can use chickpeas or tofu. Both options add protein and flavor. - Dairy-free options: To make this casserole dairy-free, use a dairy-free cream soup and plant-based milk. Nutritional yeast can replace cheese for a cheesy flavor without dairy. {{image_4}} You can change up the veggies in this casserole. Try adding: - Carrots: Shredded or diced for sweetness. - Peas: Add a pop of color and flavor. - Bell peppers: Brighten the dish with crunch. For cheese, consider these options: - Mozzarella: A milder, stretchy cheese. - Pepper jack: A little spice for a kick. - Cream cheese: For a rich and creamy texture. To make this dish gluten-free, use: - Gluten-free rice: It works just like regular rice. - Gluten-free cream soup: Check the labels for safe options. For a low-carb version, swap rice for: - Cauliflower rice: It’s low in carbs and easy to prepare. - Zucchini noodles: A fun twist for a veggie boost. You can cook this casserole differently. Try the stovetop method: 1. Cook the rice in a pot with broth. 2. Stir in chicken, broccoli, and soup. 3. Simmer until warm and creamy. For a slow cooker adaptation: 1. Combine all ingredients in the slow cooker. 2. Cook on low for 4-6 hours. 3. Stir in cheese before serving for a melted finish. To store leftovers, let the casserole cool first. Once it cools, place it in a storage container. I recommend using an airtight container to keep it fresh. This helps lock in the flavors and moisture. You can store the leftovers in the fridge for up to three days. To freeze your casserole, make sure it cools completely. Then, cut it into portions for easy serving. Wrap each portion tightly in plastic wrap. You can also use a freezer-safe container or a resealable bag. This will help prevent freezer burn. When you want to eat it, thaw it in the fridge overnight. Reheat it in the oven at 350°F until hot. In the refrigerator, your casserole lasts about three days. If you freeze it, it can last up to three months. Just make sure you follow the freezing instructions for the best taste and texture. Can I use uncooked chicken? Yes, you can use uncooked chicken. Just make sure to cook it fully during the casserole process. This helps keep it safe to eat. Add the raw chicken when you mix in the rice and liquids. It will cook through as the casserole bakes. How do I make it spicier? To add spice, you can include red pepper flakes or hot sauce. Mix these in with the chicken and broccoli for an extra kick. You can also use pepper jack cheese instead of cheddar for more heat. How do I know when it's done? Check if the cheese is bubbly and golden. The rice should be tender and the chicken fully cooked. You can also use a meat thermometer to check the chicken's internal temperature. It should reach 165°F (74°C) for safety. Can I prepare it ahead of time? Yes, you can prepare it ahead. Just assemble the casserole and cover it. Store it in the fridge for up to 24 hours. When ready to bake, add extra time in the oven since it will be cold. How to hide vegetables? To hide vegetables, you can chop them very small. You can also blend broccoli with the liquids before mixing them in. This way, they blend into the dish and kids won’t notice them. Kid-friendly adjustments For kids, try using less garlic and onion powder. You can also add a fun topping like crushed chips. They add a great crunch and make the dish more appealing. This article covered a simple chicken casserole recipe with key ingredients, easy steps, and helpful tips. You learned about main ingredients like chicken, rice, and broccoli, plus seasoning tips to boost flavor. We explored variations for diets and cooking methods, ensuring you can adapt the dish. Finally, I shared storage tips for leftovers. Cooking doesn’t have to be hard. With this recipe, you can impress everyone at your table! Enjoy creating your delicious casserole.

Cheesy Broccoli Chicken Rice Casserole One Pot

Delight your family with this Cheesy Broccoli Chicken Rice Casserole that's easy to make and packed with flavor! Combining tender chicken, fresh broccoli, creamy cheese, and perfectly cooked rice, this one-pot dish will become a weeknight favorite. Learn the simple steps to prepare this comforting meal and discover tips for a beautiful presentation. Click through for the full recipe and bring deliciousness to your dinner table!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup long-grain rice, uncooked

2 cups broccoli florets (fresh or frozen)

1 can (10.5 oz) cream of chicken soup

1 cup chicken broth

1 cup sharp cheddar cheese, shredded

1 cup milk

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 tablespoon olive oil

0.5 cup breadcrumbs (optional, for topping)

Instructions
 

Preheat your oven to 350°F (175°C) to ensure it's ready for baking.

    In a large, oven-safe pot, heat the olive oil over medium heat. Add the uncooked rice to the pot and toast it for about 2 minutes, stirring frequently until it becomes slightly golden and aromatic.

      Pour in the cream of chicken soup, chicken broth, and milk. Stir well until the mixture is fully combined and smooth.

        Incorporate the shredded chicken and broccoli florets into the pot. Add garlic powder, onion powder, salt, and pepper to taste. Mix everything thoroughly to ensure the ingredients are evenly distributed.

          Allow the mixture to come to a gentle simmer, then reduce the heat to low and cover the pot. Cook for approximately 15 minutes, or until the rice has absorbed most of the liquid and is tender.

            After the rice is cooked, remove the lid and fold in half of the shredded cheddar cheese, stirring until it melts completely and is well combined.

              If you prefer a crunchy topping, sprinkle the breadcrumbs evenly over the casserole, followed by the remaining cheddar cheese for a melty finish.

                Transfer the pot to the preheated oven and bake uncovered for an additional 15-20 minutes. Look for the cheese to become bubbly and the breadcrumbs to turn a lovely golden brown.

                  Remove from the oven and let the casserole cool slightly for about 5 minutes before serving to allow the flavors to meld.

                    Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 6

                      - Presentation Tips: Serve the casserole straight from the pot for a rustic feel, or scoop individual portions onto plates, garnishing with a sprinkle of fresh parsley or a drizzle of additional cheese sauce for an inviting presentation.