Crock pot chicken broccoli and rice casserole
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 10 mins
-
Servings
6
-
Calories
465 kcal
-
Course
Main Course
-
Cuisine
American
Crock pot chicken broccoli and rice casserole
Description
The recipe starts by layering chicken and uncooked long grain white rice in a crockpot, combined with condensed cream of chicken and mushroom soups, chicken broth, and seasonings including garlic powder, onion powder, salt, and pepper. Cooking on low for around 3.5 to 4 hours allows the rice and chicken to cook thoroughly and absorb the broth's flavor.
Broccoli florets are added later to keep their bright color and slightly firm texture, preventing overcooking or mushiness. After an additional hour, shredded cheddar cheese is sprinkled on top to melt, adding richness and a savory finish to the casserole.
This dish serves as a filling and adaptable main course. The recommendation to use long grain white rice ensures it maintains shape and texture throughout slow cooking. Leftovers can be refrigerated in airtight containers for up to five days for easy reheating and meal planning.
Ingredients
- 3 chicken breast cubed, boneless, skinless
- 2 cups long grain white rice uncooked
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 can cream of chicken soup 10.5 ounces, condensed
- 1 can condensed cream of mushroom soup (10.5 ounces)
- 3 cups chicken broth
- 2 cups broccoli florets
- 1 cup cheddar cheese shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the cubed chicken and rice in a crockpot.
- Add the condensed soups, chicken broth, garlic powder, onion powder, salt, and pepper. Stir to combine everything.
- Cover and cook on LOW for 3 1/2 - 4 hours.
- Stir in the broccoli florets and continue cooking for another hour or until the broccoli is tender and the chicken and rice are fully cooked.
- Sprinkle shredded cheddar cheese on top, cover again, and let it sit for about 5 minutes, or until the cheese is melted. Serve hot and enjoy!
Notes
- Use long grain white rice to maintain texture during slow cooking; avoid quick-cooking rice to prevent mushiness.
- Add broccoli later in cooking to keep its color and texture vibrant.
- Store leftovers in airtight containers refrigerated up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 60g | 20% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 64mg | 21% |
| Sodium | 1743mg | 73% |
| Potassium | 517mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 28mg | 31% |
| Calcium | 185mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
