This Chicken Broccoli Rice Casserole is ultimate comfort food. With easy ingredients and the ability to make it ahead, this chicken broccoli and rice casserole will become part of the meal rotation.
I’m so excited about today’s recipe! It is a spin on my Broccoli Rice Casserole, but made with delicious Gold’n Plump® boneless skinless chicken breasts. If you are in the Midwest (and lots of other places!) you probably recognize this amazing comforting casserole. It’s a classic!
I love using Gold’n Plump® in my cooking! Their chicken always turns out moist and delicious. And I love that we are supporting a Midwestern brand has the ‘no antibiotics – ever’ label.
Gold’n Plump® is in the midst of a hunt though! Their mascot, Cooper, has gone missing! Join them on social media to see if you can figure out where Cooper has been spotted and be entered to win prizes!
Guess what!?! We spotted Cooper in our kitchen! (Psssst, check out my latest IG story to see if you can figure out where else we found him!) We found him as I was doing one of the things I love to do with my kids most: cooking!
Cooking with my kids is such a great way to spend time together. We talk, I teach them about something I love, and they get to understand more about filling a house with love by cooking delicious comforting meals.
I love that this chicken broccoli cheese rice casserole is an easy make ahead meal. This makes it perfect for a busy week night.
If you make this Chicken Broccoli Rice Casserole or any of my other dinner recipes, please let me know by leaving a comment! I love hearing what’s working for you and what’s not.
8 tablespoons unsalted butter
1 small yellow onion diced
16 ounces frozen broccoli
1 teaspoon onion powder optional
1 teaspoon garlic powder optional
1 teaspoon salt
1/4 teaspoon black pepper
10 ounces condensed cream of chicken soup (store bought or homemade)
1 cup milk (I used skim)
1 cup instant rice
2 cups shredded cheddar cheese divided
1 pound Gold’n Plump Boneless Skinless Chicken Breasts diced
1 cup fried onions
Preheat your oven to 350 degrees. Spray a 9 by 13 inch casserole dish with cooking spray.
In a large sauce pan, melt the butter. Add the onion, and cook until translucent, about 5 minutes. Stir in the broccoli, and cook until no longer frozen, about 5 minutes.
In a large bowl, whisk together the condensed cream of chicken soup, milk, onion powder, garlic powder, salt, and pepper. Stir in the broccoli onion mixture, diced chicken, instant rice, and 1 cup of cheddar cheese. Pour into the prepared casserole dish.
Top with remaining cheese and fried onions. Bake covered for 30 minutes. Remove foil and continue baking for 15 minutes.
To make this dish ahead of time, follow the instructions through #3. Cover with foil and put in the refrigerator for up to 24 hours. When ready to bake, preheat your oven to 350 degrees. Top with 1 cup cheddar cheese and fried onions. Bake covered for 30 minutes. Remove the foil and continue baking for 20 minutes or until the cheese is melted and the casserole has begun to brown around the edges.