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.
Servings: 4 servings
- 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
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.
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