Crisp but delicate broccoli, gooey, melty cheese, and a chicken and rice casserole that is creamy and cheesy—all baked to perfection.
The whole family will enjoy this midweek meal option, which is quick and simple to prepare with leftovers and bakes up nicely. Because it combines protein, starch, and vegetables, it is a complete meal that is high in nutrients and flavor.
A terrific choice for families seeking a filling meal without a lot of work, this incredibly simple casserole blends delicious broccoli with tasty chicken. The great thing about this casserole is that it can be dressed up or down depending on the occasion you’re serving it for. This dish is quite soothing. Rich, creamy, and incredibly delicious! This is ideal for any night of the week.
Ingredients for making Broccoli Chicken Casserole:
Here is the list of ingredients you need for making this recipe:
- One pound of diced chicken thighs
- One tablespoon of olive oil
- Three cups of cooked brown rice
- One tablespoon of minced garlic
- One little sliced onion
- Two cups of chopped broccoli
- One cup of optionally diced mushrooms
- One and a half cups of shredded cheese
- Twelve ounces of cream of mushroom soup, or two tablespoons of butter
- Two tablespoons of flour, and seasonings
- One and a half cup of milk
- To taste, add salt and pepper.
Instructions for making Broccoli Chicken Casserole:
- Add the garlic, onion, and mushroom to hot oil in a skillet and sauté for two minutes.
- Add the chopped chicken and heat it through.
- Remove the broccoli from the heat after steaming it until it’s just undercooked.
- Blend together.
- Add the rice, half of the cheese, milk, creamed soup, and spices.
- Stir well and transfer to a baking dish.
- Add the leftover cheese on top.
- Allow to cool and then freeze (in order to cook later).
- Alternately, bake for 45 minutes at 350 degrees in a ceramic baking dish covered with foil.
Storage Tips
Since you might not finish this all at once, here are some suggestions for preserving any leftovers:
- First, let’s cool completely.
- Use containers that are airtight.
- By dividing into portions, you can avoid cooking and cooling the dish again.
- Date and Label
- Freeze or refrigerate.
- Eat within three to four days.
Check for any indications of spoiling, such as an odd texture, mold development, or an off odor, before eating a dish that has been stored. Throw it away if it looks or smells suspect.
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