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Chicken Broccoli Casserole with rice and cream of mushroom soup
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5 from 10 votes

Chicken Broccoli Casserole with Rice

This chicken broccoli casserole with rice is very easy & quick to put together. It feels like cheating almost, and you get a whole meal in just one pan.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 603kcal
Author: Savory With Soul

Ingredients

  • 2 Tbsp olive oil (or oil of choice)
  • 1 Tbsp garlic , minced
  • 1 pound chicken breast , cut into strips
  • 1 can condensed cream of mushroom soup (10.5 ounces)
  • 1 cup rice , uncooked
  • 2-½ cups chicken broth (or stock)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 cups broccoli , cut into bite-sized pieces
  • 1-½ cups cheddar cheese , divided

Instructions

  • Preheat Dutch oven on medium heat on the stove top (5-10 minutes).
  • Add oil, garlic, and chicken and cook 10 minutes (5 minutes on each side).
  • Preheat oven to 350 F.
  • When chicken has cooked for 10 minutes, add rice, broth, salt, black pepper, and broccoli. Mix together.
  • Add cream soup and 1 cup of the cheese and stir.
  • Cover and cook in the oven for 55 minutes. Uncover and top with remaining ½ cup cheese. Return to oven for 5 minutes to let cheese melt. Remove from oven and let sit 5-10 minutes before serving.

Nutrition

Calories: 603kcal | Carbohydrates: 46g | Protein: 43g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 121mg | Sodium: 1636mg | Potassium: 872mg | Fiber: 2g | Sugar: 1g | Vitamin A: 742IU | Vitamin C: 53mg | Calcium: 361mg | Iron: 2mg