Description
This quick and easy chicken casserole is perfect for busy weeknights. With minimal prep and just one dish, you’ll have a comforting meal that’s loaded with protein, veggies, and carbs. Simply mix everything in a 9×13 pan, bake, and top with cheese for a family favorite that’s ready to go!
Ingredients
Scale
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken/celery)
- 2 cups chicken broth
- 1 lb diced chicken (breast or thighs)
- 1 cup fresh or frozen broccoli, chopped
- 1 cup uncooked white rice
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Italian seasoning
- 2 cups shredded cheddar cheese (or mozzarella)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 baking dish with cooking spray, oil, or butter.
- In the dish, mix the cream of mushroom soup and chicken broth.
- Add the diced chicken, chopped broccoli, and uncooked white rice to the dish.
- Season with salt, pepper, garlic powder, onion powder, and Italian seasoning. Stir everything together until well combined.
- Cover the dish tightly with aluminum foil and bake for about 1 hour, or until the rice is fully cooked and the chicken is done.
- Remove the foil, stir the casserole, and sprinkle the shredded cheddar cheese on top.
- Return the dish to the oven uncovered for 5-10 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
- Prep Time: 10
- Cook Time: 60