Chicken Broccoli Rice Casserole with Uncle Ben’s
A comforting and easy-to-make chicken broccoli rice casserole using Uncle Ben’s rice, tender chicken, and fresh broccoli, baked in a creamy sauce and topped with melted cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6
Ingredients
2 cups cooked Uncle Ben’s Long Grain White Rice
2 cups cooked chicken breast, diced
3 cups fresh broccoli florets
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
1/4 cup chopped yellow onion
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Instructions
Preheat the oven to 350°F (175°C).
Bring a pot of water to a boil and blanch the broccoli florets for 3 minutes until bright green and slightly tender. Drain and set aside.
Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant.
In a large mixing bowl, combine the cooked Uncle Ben’s rice, diced cooked chicken, blanched broccoli, sautéed onion and garlic, cream of mushroom soup, sour cream, milk, salt, black pepper, and paprika. Mix thoroughly until well combined.
Transfer the mixture to a greased 9×13 inch casserole dish and spread evenly.
Sprinkle shredded cheddar and mozzarella cheese evenly over the top of the casserole.
Bake uncovered in the preheated oven for 30 minutes, or until the casserole is bubbly and the cheese is melted and golden.
Remove from oven and let rest for 5 minutes before serving.