Ingredients
- 2 cups cooked white rice
- 2 cups fresh broccoli florets, steamed
- 2 cups shredded cheddar cheese, divided
- 1 cup cooked chicken breast, shredded (optional)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt (optional, to taste)
- 1/4 teaspoon black pepper (optional, to taste)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cooked rice, steamed broccoli, 1½ cups of cheddar cheese, shredded chicken (if using), cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
- Lightly grease a 9×13-inch baking dish and pour in the mixture, spreading it evenly.
- Sprinkle the remaining ½ cup of cheddar cheese over the top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes until cheese is melted and bubbly.
- Let the casserole rest for a few minutes before serving.
Notes
- Use brown rice for a nuttier flavor.
- For vegetarian, omit chicken and use cream of mushroom or broccoli soup.
- Substitute Colby-Jack or Monterey Jack cheese for a flavor twist.
- Add a crunchy topping with crushed crackers or panko mixed with butter.
- Use low-fat milk and reduced-fat cheese to lighten it up.
- Swap rice for cauliflower rice for a lower-carb version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg
