Chicken Broccoli Rice cheese Casserole

Chicken Broccoli Rice cheese Casserole

5 from 1 vote

This creamy Chicken Broccoli Rice cheese Casserole pairs tender chicken and fresh florets with a crunchy cheddar cracker topping. I love making this easy weeknight dinner for its rich, cheesy flavor.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 people

Course: dinner

Cuisine: American

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

2 cups cooked chicken breast, shredded Rotisserie works well
2 cups fresh broccoli florets Chop into bite-sized pieces
2 cups cooked white rice Ensure grains are fully separated
1.5 cups sharp cheddar cheese, shredded Freshly grated melts best
1 can condensed cream of chicken soup Provides the creamy base
1 cup cheese crackers, crushed Creates the crispy topping

Equipment

1 Large mixing bowl For combining ingredients
1 baking dish 9x13 inch recommended
1 Wooden Spoon For folding ingredients

Method

Mix the cooked rice and shredded chicken in a large bowl.
Gently toss the fresh florets into the mixture.
Stir in the creamy cheddar mixture until every ingredient is completely coated.
Spread the coated mixture evenly into a greased baking pan.
Sprinkle the crushed cheese crackers generously over the surface.
Bake in the preheated oven until the edges are bubbling and the topping is deeply golden.

Nutrition

Serving: 250gCalories: 380kcalCarbohydrates: 32gProtein: 24gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 580mgPotassium: 320mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 40mgCalcium: 25mgIron: 10mg

Notes

Store cooled leftovers in an airtight container in the refrigerator for up to four days. Reheat individual portions in the microwave or place the whole pan back in the oven covered with foil.

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