![]() ![]() ![]() Sprinkle all over with the remaining cheese.Ĭover with foil and bake for 20 minutes, or until the sauce is bubbling and the cheese is melted. Transfer the mixture to the prepared baking dish and spread out into an even layer. Transfer the chicken to the bowl with rice and broccoli along with 1 cup cheddar cheese, toss to combine. Add the chicken and cook until golden brown on all sides, about 5-7 minutes. Heat the olive oil in a large saucepan over medium-high heat. Meanwhile, season chicken with pepper, remaining 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon oregano. Add broccoli and rice to the bowl with the soup mixture. Remove from heat and let cool, covered, for 5 more minutes. Add the broccoli to the pot without stirring, cover and cook, until rice and broccoli are tender, for another 5 minutes. Cover and cook, undisturbed, for 10 minutes. Add the rice and reduce the heat to a simmer. ![]() In a large bowl, whisk together the condensed soup, milk, sour cream, bouillon, 1 teaspoon of the garlic powder, 1 teaspoon of the onion powder, and 1 teaspoon of the oregano until fully combined.įill a large pot with 3 cups of water and add 1 teaspoon of the salt. Grease a 9x13-inch baking dish with olive oil. Preheat the oven to 375☏ with a rack in the center position. Pro Tip: Sub out the panko bread crumbs for buttery crackers like Ritz! Sprinkle the mixture over the casserole and bake, uncovered at 400, for 10 more minutes until golden brown. Top! Mix together the bread crumbs and melted butter. Bake for 20 minutes or until the top is bubbly. Slide into strips, then add to the soup mixture.Ĭombine and bake! Add the cheddar cheese, then pour the soup mixture with rice, broccoli, and chicken into the casserole dish and spread into an even layer. Add to the soup base!īrown the chicken! Season the chicken, then sear over high heat for 5-7 minutes per side, until cooked through and golden brown. Cook for about 10 minutes, then add in the broccoli! Cook for another 10 minutes until the broccoli and rice are tender. Steam the rice and broccoli! Rinse your rice until the water runs clear, then add it to your seasoned boiling water. Make the soup base! Whisk together the soup, milk, sour cream, and seasonings! Pro Tip: this is a great way to involve the kids! How Do You Make Chicken, Broccoli and Rice Casseroleįollow these simple steps for how to make chicken, broccoli and rice casserole: Make it your own! Keep it vegetarian by removing the chicken and add additional veggies! What type of rice should I use? While we love traditional white rice, you can use brown rice or wild rice but keep in mind that different types of rice have different cooking times and water amounts, so you’ll have to adjust the recipe accordingly! We would recommend against using quick-cooking rice, such as minute-rice as it will affect the texture and nutritional value. What If I don’t have cream of chicken soup? If you don’t have cream of chicken soup for your chicken and broccoli casserole with rice, don’t fret! You can use cream of mushroom, cream of broccoli, or broccoli cheddar, or find a homemade version!Ĭan I use frozen broccoli? For sure! Just note that frozen broccoli may release excess water so consider thawing it and patting it dry. Skip step 4 and go right into transferring everything into the casserole dish. We get a handful of questions and because chicken casserole with rice and broccoli is so versatile, we’re happy to help! Check them out below:Ĭan I use rotisserie chicken? Absolutely! If you’re short on time, crack open the rotisserie chicken and shred it into 1-inch pieces. Tips and Tricks for Easy Chicken, Rice and Broccoli Casserole ![]()
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