Chicken and Rice Casserole
This chicken and rice casserole recipe - made of juicy chicken, rice, and broccoli, in a creamy cheesy sauce baked until golden and bubbly.
Servings: 6 servings
Calories: 882kcal
Equipment
Ingredients
- 3 cups chicken thighs cooked and cut into bite size pieces (about 5 chicken thighs) or use 3 cups of rotisserie chicken
- 3 cups jasmine rice cooked
- 28 oz cream of mushroom soup homemade or store bought
- 1 teaspoon sea salt or to taste
- ½ teaspoon black pepper or to taste
- ¼ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups broccoli washed and cut into tiny pieces
- 2 ½ cups sharp cheddar cheese grated
Instructions
- Preheat the oven to 350F and grease a 9by13 inch casserole dish. In a big bowl combine chicken, rice, cream of mushroom soup, spices, broccoli and HALF of sharp cheddar cheese. Mix.
- Add the mixture into a casserole dish and sprinkle the rest of the cheese on top. Bake for 25-30 minutes, or until heated thru.
- Garnish with chopped parsley. Enjoy!
Video
Notes
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Nutrition
Calories: 882kcal | Carbohydrates: 85g | Protein: 44g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 170mg | Sodium: 1739mg | Potassium: 657mg | Fiber: 2g | Sugar: 1g | Vitamin A: 864IU | Vitamin C: 26mg | Calcium: 390mg | Iron: 3mg