Chicken Broccoli and Rice Casserole
This cozy casserole is creamy, cheesy, and perfect for using up leftover or rotisserie chicken.
Servings: 8 servings
Ingredients
- 1 (10.5 ounce) can condensed cream of chicken soup or cream of mushroom
- 1 ½ cups water
- ½ cup sour cream
- 2 cups rotisserie chicken or leftover chicken, chopped
- 1 cup instant rice
- 12 ounces frozen broccoli florets
- ½ teaspoon onion powder
- ¼ teaspoon black pepper or to taste
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F.
- In a large bowl, whisk together cream of chicken soup, water, and sour cream.
- Stir in chicken, rice, frozen broccoli florets, onion powder, and pepper.
- Spread mixture into a 9x13-inch baking dish and bake, covered, for 40-45 minutes or until rice is tender.
- Top with cheese and broil for 3 minutes or until melted and golden.
Video
Notes
Store leftover casserole in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 284kcal | Carbohydrates: 15g | Protein: 23g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 82mg | Sodium: 581mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 564IU | Vitamin C: 38mg | Calcium: 144mg | Iron: 1mg