ADVERTISEMENT
Step 1: Preheat your oven to 350°F (175°C).
Step 2: Cook the rice according to package instructions.
Step 3: In a large skillet, melt the butter and sauté the chopped onion until translucent.
Step 4: In a large mixing bowl, combine the cooked rice, soups, milk, shredded chicken, sautéed onion, and broccoli. Mix well.
Step 5: Fold in 1½ cups of shredded cheddar cheese.
Step 6: Pour the mixture into a greased 9x13-inch baking dish.
Step 7: Sprinkle the remaining ½ cup of cheddar cheese over the top.
Step 8: Bake uncovered for 30–35 minutes or until bubbly and golden on top.
Step 9: Let it rest for 5 minutes before serving.
Serving and Storage Tips:
Serve hot, straight from the oven.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or oven until warmed through.
This casserole freezes well before baking—just thaw overnight before cooking.
Variations:
Use brown rice for extra fiber.
Replace chicken with turkey or ham.
Add a sprinkle of breadcrumbs or parmesan on top before baking for crunch.
Use a mix of cheeses like mozzarella and cheddar.
FAQ:
1. Can I use instant rice?
Yes, but reduce the cooking time and liquid accordingly.
2. Can I make it vegetarian?
Yes, omit the chicken and use cream of celery soup instead of chicken.
3. Can I prepare it ahead of time?
Absolutely—assemble the casserole the night before and bake it the next day.
ADVERTISEMENT
