Cheesy Chicken Broccoli Rice Casserole
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4 people
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Calories
413 kcal
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Course
Main Course
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Cuisine
International
Cheesy Chicken Broccoli Rice Casserole
Description
The Cheesy Chicken Broccoli Rice Casserole features arborio rice rinsed and sautéed with onions in olive oil and butter, then simmered in chicken stock combined with cream of mushroom soup. This forms a creamy, flavorful base as the liquid reduces and the rice nears tenderness. The cooked, shredded chicken and chopped cooked broccoli are stirred in along with half the cheddar cheese, then transferred to an ovenproof dish.
The casserole is topped with the remaining cheese and baked until the cheese melts fully and the rice is cooked through. The combination provides a tender texture from the rice, a rich creaminess from the soup and cheese, and a balance of savory chicken and mild broccoli. Chopped parsley sprinkled on top adds a pop of color and freshness.
This hearty casserole is a comforting meal that can be served hot for lunch or dinner. It pairs well with simple salads or steamed vegetables for a complete meal.
The recipe allows substitution of the cream of mushroom soup with chicken soup and replacing broccoli with peas or green beans. Leftover chicken or other meats can be used as protein substitutions.
Ingredients
- 1 cup arborio rice
- 3 cups chicken stock broth
- 1 tin cream of mushroom soup
- 1 onion chopped
- 1 ½ cup chicken shredded, cooked
- 1 ½ cup broccoli cooked, chopped
- 1 cup cheddar cheese grated
- 1 tablespoon parsley chopped
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- butter a knob
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a non-stick pan, heat up the oil, add the butter and onion and cook until soft, then add the rice and stir for about 1 minute.
- Add the chicken stock and tinned soup, give it a good stir, then leave to cook for about 15 minutes, or until the liquid has been reduced and the rice is almost cooked.
- Stir from time to time so that the rice does not stick to the pan.
- Add the chicken, broccoli and half of the cheese, stir well, then transfer the rice to an oven-proof dish.
- Top with the remaining cheese and bake for 20 minutes at 190 degrees Celsius (375 Fahrenheit) until the cheese is completely melted, and the rice is fully cooked.
- Garnish with parsley.
- Serve hot!
Notes
- The cream of mushroom soup can be substituted with cream of chicken soup if preferred.
- Cooked broccoli can be replaced with cooked peas or chopped green beans to vary the vegetable component.
- Leftover cooked chicken or other meats are suitable substitutions for the shredded chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 52g | 17% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 34mg | 11% |
| Sodium | 457mg | 19% |
| Potassium | 403mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 586IU | 12% |
| Vitamin C | 34mg | 38% |
| Calcium | 230mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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