Chicken and Rice Casserole with Broccoli
Servings: 8 servings
Calories: 418cal
Equipment
Ingredients
- 2 cups diced rotisserie chicken or cooked chicken breasts
- 1 cup long grain white rice (2 cups cooked)
- 12 ounces bag frozen broccoli florets thawed (or 2 cups fresh broccoli florets)
- 10.5 ounces can cream of mushroom soup
- ½ cup sour cream
- 1 ½ cups shredded sharp cheddar cheese divided
- 1 cup crushed Corn Flakes
- 2 Tablespoons butter melted
Instructions
- Preheat oven to 350°.
- In a greased 13x9 baking dish, stir together diced chicken, cooked rice, broccoli, condensed soup, sour cream, and 1 cup of the shredded cheddar cheese.2 cups diced rotisserie chicken, 1 cup long grain white rice, 12 ounces bag frozen broccoli florets, 10.5 ounces can cream of mushroom soup, 1/2 cup sour cream
- Sprinkle with remaining 1/2 cup grated cheddar cheese.
- Top with crushed Corn Flakes and drizzle with melted butter.1 cup crushed Corn Flakes, 2 Tablespoons butter
- Bake until bubbly and the cheese is melted. 30-35 minutes.
Video
Notes
- We use a rotisserie chicken for this meal, but you can use any leftover chicken or cook up some chicken breasts fresh for this dinner.
- Frozen or fresh broccoli work for this recipe. We do suggest cutting the broccoli into bite sized pieces if you have children or other family members that may have trouble eating the larger florets.
- Use long-grain rice as directed in the recipe. Minute Rice tends to be stickier and has far less nutrients than long grain.
- We use cream of mushroom soup for additional flavor, but you can swap it with cream of chicken if desired.
Nutrition
Serving: 1portion | Calories: 418cal | Carbohydrates: 49g | Protein: 23g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 782mg | Potassium: 402mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1190IU | Vitamin C: 44mg | Calcium: 203mg | Iron: 10mg
