Ok, this is super easy and super yummy! It can easily be the main dish for your dinner, or simply a yummy side. It’s also perfect to prepare ahead of time, take to a potluck, or just feed your picky kids!
I have made this much healthier by not using a can of a condensed cream soup, and adding loads of protein and veggies. You could easily adapt this to your tastes by changing out the veggies, and using all frozen veggies would make this an even faster recipe!
Chicken Broccoli Rice Casserole
1 cup uncooked rice
2 cups low sodium chicken broth
3 cups cooked chicken breast (I buy the pre-cooked pre-sliced chicken breast pieces from Costco, no additives in them, and makes dinners like this much quicker to prepare!)
2 cups broccoli florets (I buy mine fresh and steam them over the cooking rice, but you can easily use frozen for this dish, just let them thaw a little while the rice is cooking!)
1 cup frozen corn (or another veggie you enjoy)
pinch of salt and pepper
1/2 tsp garlic powder (or to your liking)
olive oil to grease the baking dish with
1/2 cup shredded sharp cheddar cheese (I always go for a stronger tasting cheese, that way you can use less, and it’s still yummy!)
Preheat oven to 375F.
Cook the rice according to the directions (may need to adjust the amount of liquid if you directions are different. The long grain white rice I use is 1 part uncooked rice to 2 parts liquid).
If using fresh broccoli, chop it into bite size pieces and steam over the rice while it simmers for 15 minutes. If using frozen, allow to thaw a little while the rice cooks.
Lightly grease a 9 x 13 glass casserole dish with olive oil.
Once rice is cooked, mix the chicken, corn, salt, pepper and garlic powder into the pot, stir until evenly combined.
Spread the rice mixture into the baking dish, top with the broccoli florets, and sprinkle cheese all over. You could mix the broccoli in with everything, but my kids love it on top so it gets all the gooey cheese.
Bake in a 375F oven for 25 minutes. Enjoy!