Description
A quick and easy chicken rice and broccoli casserole, perfect for a weeknight dinner.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 cups cooked rice
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup milk
- 1 cup broccoli florets, chopped
- 1/2 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the cooked chicken, cooked rice, cream of chicken soup, milk, and broccoli florets.
- Pour the mixture into a greased 9×13 inch baking dish.
- In a small bowl, combine the shredded cheddar cheese, breadcrumbs, and melted butter.
- Sprinkle the cheese and breadcrumb mixture evenly over the casserole.
- Bake for 25-30 minutes, or until bubbly and lightly browned.
Notes
- You can use leftover cooked chicken and rice.
- For a creamier casserole, add an extra 1/4 cup of milk.
- If you don’t have breadcrumbs, you can crush some crackers.
- Garnish with fresh parsley before serving, if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American