Chicken Broccoli Rice Casserole with Uncle Ben’s Rice
A comforting and easy-to-make chicken broccoli rice casserole using Uncle Ben’s rice, tender chicken, and fresh broccoli, all baked in a creamy sauce topped with melted cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6
Ingredients
1 cup Uncle Ben’s Original Converted Rice
2 cups water
2 cups cooked chicken breast, shredded
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 cup sour cream
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter, melted
1/4 cup grated Parmesan cheese
Instructions
Preheat the oven to 350°F (175°C).
In a medium saucepan, bring 2 cups of water to a boil. Add Uncle Ben’s Original Converted Rice, reduce heat to low, cover, and simmer for 20 minutes or until rice is tender and water is absorbed. Remove from heat and fluff with a fork.
While the rice cooks, steam the broccoli florets until just tender, about 4-5 minutes. Drain and set aside.
In a large mixing bowl, combine the cooked rice, shredded chicken, steamed broccoli, cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Transfer the mixture to a greased 9×13-inch casserole dish and spread evenly.
Sprinkle the shredded cheddar cheese and mozzarella cheese evenly over the top of the casserole.
Drizzle the melted butter over the cheese layer and then sprinkle the grated Parmesan cheese evenly on top.
Bake uncovered in the preheated oven for 25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
Remove from the oven and let it rest for 5 minutes before serving.