Servings: 6–8
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Ingredients
- 2 cups water
- 2 cups uncooked rice (white or brown)
- 1 (10 oz) can cream of chicken soup
- 1 (10 oz) can cream of mushroom soup
- 2 cups cooked chicken, shredded (rotisserie works great)
- ¼ cup butter
- 1 cup milk
- 1 small white onion, finely diced
- 16 oz broccoli florets (fresh or frozen, thawed)
- 2 cups sharp Cheddar cheese, shredded
- Salt and black pepper, to taste
- Optional: ½ tsp garlic powder or paprika for extra flavor
Instructions
-
Preheat oven:
Set your oven to 350°F (175°C). Grease a 9×13-inch casserole dish. -
Cook the rice:
In a medium saucepan, bring 2 cups of water to a boil. Add rice, cover, reduce heat, and simmer until tender (about 15 minutes). Fluff with a fork and set aside.
Shortcut: You can also use 4 cups of cooked leftover rice. -
Prepare the broccoli:
Steam or microwave broccoli just until tender-crisp (about 3–4 minutes). Drain well. -
Sauté onion:
In a large skillet, melt butter over medium heat. Add diced onion and cook until soft and translucent (about 5 minutes). -
Combine ingredients:
In a large mixing bowl, stir together cooked rice, soups, milk, chicken, onions, broccoli, and 1½ cups of the Cheddar cheese. Add salt, pepper, and any optional seasonings to taste. -
Assemble casserole:
Pour the mixture into the prepared baking dish. Sprinkle the remaining ½ cup of cheese evenly on top. -
Bake:
Bake uncovered for 30–35 minutes, or until bubbly and golden on top. -
Serve:
Let it rest for 5 minutes before serving. Perfect alongside a crisp salad or roasted vegetables.
