Chicken Broccoli Rice Cream of Mushroom Casserole
A comforting and creamy casserole featuring tender chicken, fresh broccoli, and fluffy rice all baked together in a savory cream of mushroom sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6
Ingredients
2 cups cooked white rice
3 cups fresh broccoli florets
2 cups cooked chicken breast, shredded or diced
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 cup milk
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon paprika
Instructions
Preheat the oven to 350°F (175°C).
Steam the broccoli florets until just tender, about 4-5 minutes, then drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent, about 3-4 minutes.
In a large mixing bowl, combine the cooked rice, cooked chicken, steamed broccoli, sautéed onion and garlic, cream of mushroom soup, sour cream, milk, salt, black pepper, dried thyme, and paprika. Stir until all ingredients are well incorporated.
Fold in 3/4 cup of the shredded cheddar cheese into the mixture.
Transfer the mixture into a greased 9×13 inch baking dish and spread evenly.
Sprinkle the remaining 1/4 cup of shredded cheddar cheese evenly over the top of the casserole.
Bake uncovered in the preheated oven for 35-40 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden.
Remove from the oven and let it rest for 5 minutes before serving.