Cheesy Chicken Broccoli Rice (Printable Version)
# What You'll Need:
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01 -
700 g boneless skinless chicken breasts
02 -
15 ml olive oil
03 -
1 teaspoon onion powder
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1 teaspoon garlic powder
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1 teaspoon seasoned salt
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2 cans (295 g each) cream of chicken soup
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1 can (295 g) cream of mushroom soup
08 -
240 ml heavy whipping cream
09 -
3 cups (340 g) Colby Jack cheese, shredded
10 -
350 g broccoli, chopped (fresh or frozen)
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3 cups (500 g) cooked white rice
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Salt, to taste
13 -
Black pepper, to taste
# Step-by-Step Directions:
01 -
Brush the chicken breasts with olive oil and season both sides with onion powder, garlic powder, and seasoned salt. In a large skillet over medium-high heat, cook the chicken for 4–5 minutes per side, or until the internal temperature reaches 74°C. Remove and cut into bite-sized pieces.
02 -
Reduce the skillet heat to low. Stir in the cream of chicken soup, cream of mushroom soup, and heavy cream. Season with salt and black pepper to taste. Add 2 cups of Colby Jack cheese and stir until melted and creamy.
03 -
Mix the cooked chicken, broccoli, and cooked white rice into the cheese sauce until all ingredients are evenly coated. Transfer the mixture to a 33x23 cm baking dish.
04 -
Sprinkle the remaining 1 cup of Colby Jack cheese evenly over the top. Cover the dish with aluminium foil and bake in a preheated oven at 175°C for 30–40 minutes, until hot and bubbly.
05 -
Allow the casserole to rest for 5–10 minutes after baking before serving warm.
# Helpful Notes:
01 -
Use day-old rice to maintain a better texture and prevent sogginess in the final dish.
02 -
Shredded rotisserie chicken can be substituted to reduce preparation time.
03 -
The casserole freezes well for meal prep; store in freezer-safe containers up to 3 months.
04 -
Letting the casserole rest after baking allows for easier portioning.