Easy Chicken and Rice Casserole with Broccoli
Easy Chicken and Rice Casserole with Broccoli
Easy Chicken and Rice Casserole with BroccoliI love easy recipes and this Easy Chicken and Rice Casserole with Broccoli is at the top of my list because it’s so darn delicious. It took a bit of trial and error to get it just right though. I’ve adapted this recipe from the Campbell’s Cheesy Chicken & Rice Casserole because that recipe was good but not great if you know what I mean. Just a few minor tweaks and this recipe is spectacular!!!
In the original recipe it calls for water but I much prefer to substitute this recipe with chicken stock. It seems to give it a really nice boost in flavor. I also like my rice to be really soft so I added a bit more of the liquids also. I also added a little chicken bouillon for some extra flavor. I love the Knorr Chicken Flavoring Bouillon and use it in lots of dishes I make. It totally knocks this recipe out of the park! Feel free to use whatever chicken you have on hand. You don’t always have to use chicken breast. I used chicken thighs in the photos below. I prefer dark meat myself! Oh, and the recipe calls for 1 cup of cheese and the end but sometimes we add two cups just because we love cheese!
Easy Chicken and Rice Casserole with Broccoli Ingredients:
- 1 can (10 1/2 ounces) Cream of Chicken Soup
- 1 1/2 cups liquid chicken stock
- 3/4 cup uncooked long grain white rice
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 teaspoon Knorr Chicken Flavoring Bouillon seasoning
- 2 cups frozen broccoli
- 1 1/4 pounds skinless, boneless chicken breast halves
- 1 cup shredded Cheddar cheese
How to Make an Easy Chicken and Rice Casserole
Heat the oven to 375°F. Stir the soup, liquid chicken stock, rice, onion powder, black pepper and vegetables in an 11 x 8 x 2-inch baking dish.
Top the rice mixture with the chicken. Sprinkle a teaspoon of the Knorr Chicken Flavoring bouillon over the top of the chicken. Cover the baking dish with tin foil.
Bake for 1 hour or until the chicken is cooked through and the rice is tender. Top with the cheese and bake for another 5 minutes or so until the cheese has melted and slightly browned on the top. Remove it from the oven.
Let the chicken and rice casserole sit for about 15 minutes to cool a bit while keeping the tin foil on before serving it. It may seem a bit watery when you take it out of the oven but the rice will continue to absorb most of the liquid and set up nicely.
Serve warm and enjoy!
There is a printable version of this recipe at the bottom of this post!
Here are a few process photos from dinner I made the other night:
Feel free to pin it on Pinterest for later using this photo:
Easy Chicken and Rice Casserole with Broccoli
Ingredients
- 1 can 10 1/2 ounces Cream of Chicken Soup
- 1 1/2 cups liquid chicken stock
- 3/4 cup uncooked long grain white rice
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 teaspoon Knorr Chicken Flavoring Bouillon seasoning
- 2 cups frozen broccoli
- 1 1/4 pounds skinless boneless chicken breast halves
- 1 cup shredded Cheddar cheese
Instructions
- Heat the oven to 375°F. Stir the soup, liquid chicken stock, rice, onion powder, black pepper and vegetables in an 11 x 8 x 2-inch baking dish.
- Top the rice mixture with the chicken. Sprinkle a teaspoon of the Knorr Chicken Flavoring bouillon over the top of the chicken. Cover the baking dish with tin foil.
- Bake for 1 hour or until the chicken is cooked through and the rice is tender. Top with the cheese and bake for another 5 minutes or so until the cheese has melted and slightly browned on the top. Remove it from the oven.
- Let the chicken and rice casserole sit for about 15 minutes to cool a bit while keeping the tin foil on before serving it. It may seem a bit watery when you take it out of the oven but the rice will continue to absorb most of the liquid and set up nicely.
Nutrition facts are provided as a courtesy.
