Chicken Broccoli Rice Casserole with Mushroom Soup
A comforting and easy-to-make chicken broccoli rice casserole featuring tender chicken, fresh broccoli, creamy mushroom soup, and fluffy rice 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
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup milk
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 cup grated Parmesan cheese
Instructions
Preheat the oven to 350°F (175°C).
Steam the broccoli florets until tender but still crisp, about 4-5 minutes. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
In a large mixing bowl, combine the cooked rice, shredded chicken, steamed broccoli, sautéed onion and garlic, cream of mushroom soup, sour cream, milk, salt, black pepper, and dried thyme. Stir until everything is evenly mixed.
Transfer the mixture into a greased 9×13 inch casserole dish and spread it out evenly.
Sprinkle the shredded cheddar cheese and mozzarella cheese evenly over the top of the casserole.
Sprinkle the grated Parmesan cheese on top of the shredded cheeses.
Bake uncovered in the preheated oven for 35-40 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.