Chicken Broccoli Rice Casserole with Mushroom Soup
A comforting and easy-to-make casserole combining tender chicken, broccoli, rice, and creamy mushroom soup baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6
Ingredients
2 cups cooked white rice
2 cups cooked chicken breast, shredded
3 cups fresh broccoli florets
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup milk
2 tablespoons unsalted butter
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded mozzarella cheese
Instructions
Preheat the oven to 350°F (175°C).
Steam the broccoli florets until tender but still crisp, about 5 minutes. Drain and set aside.
In a large mixing bowl, combine the condensed cream of mushroom soup, sour cream, milk, butter, garlic powder, salt, and black pepper. Mix until smooth.
Add the cooked rice, shredded chicken, steamed broccoli, chopped onion, and shredded cheddar cheese to the soup mixture. Stir until all ingredients are evenly combined.
Transfer the mixture into a greased 9×13-inch baking dish and spread evenly.
Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
Bake in the preheated oven for 35 to 40 minutes, or until the casserole is hot and bubbly and the cheese on top is melted and lightly golden.
Remove from the oven and let it rest for 5 minutes before serving.