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Easy Creamy Chicken and Rice Casserole

A spoonful of creamy rice casserole with chicken and broccoli, topped with melted cheddar cheese, being lifted from the main dish.
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A simple, cheesy, and comforting rice casserole using cooked chicken, perfect for a quick weeknight family dinner.

Ingredients

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  • 2 cups cooked white rice
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup milk
  • 1 cup shredded cheddar cheese, divided
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 cups cooked, shredded chicken
  • 1 cup frozen broccoli florets, thawed
  • 1/2 cup breadcrumbs (optional topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, mix together the cooked rice, cream of chicken soup, milk, onion powder, garlic powder, and pepper. Stir until combined.
  3. Fold in the shredded chicken, thawed broccoli, and half of the shredded cheddar cheese into the rice mixture.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Sprinkle the remaining half of the cheddar cheese over the top. If using, sprinkle breadcrumbs evenly over the cheese.
  6. Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden brown.
  7. Let the casserole rest for 5 minutes before serving.

Notes

  • You can substitute rotisserie chicken for the cooked chicken to save preparation time.
  • For a richer flavor, replace the milk with half-and-half.
  • If you prefer a crispier topping, mix the breadcrumbs with 1 tablespoon of melted butter before sprinkling on top.

Nutrition

Find it online: https://tastetaught.com/easy-creamy-rice-casserole-recipe/