Description
A quick and creamy weeknight dinner made with rotisserie chicken, instant rice, and frozen broccoli, baked in a rich cheddar cheese sauce for maximum comfort with minimal effort.
Ingredients
Scale
- 1 cup (200g) uncooked instant rice
- 2 cups (280g) shredded rotisserie chicken
- 2 cups (200g) frozen broccoli florets, chopped
- 1.5 cups (170g) sharp cheddar cheese, shredded
- 1 can (300g) cheddar cheese soup
- 1/2 cup (120ml) whole milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Bring a pot of salted water to a boil. Add instant rice and cook according to package directions (approx. 5 minutes). Drain immediately and set aside.
- While rice cooks, chop frozen broccoli into bite-sized pieces. If using fresh broccoli, steam for 2 minutes until tender-crisp and drain well.
- In a 1-2 quart baking dish, combine the drained rice, broccoli, and shredded chicken.
- Pour the cheddar cheese soup and milk over the mixture. Sprinkle in garlic powder, onion powder, salt, and pepper. Stir until evenly coated.
- Top with the shredded cheddar cheese.
- Bake for 15-20 minutes until cheese is melted, bubbly, and slightly golden on edges. Optionally broil for 2 minutes for extra crispiness.
- Serve hot.
Notes
Use sharp cheddar and grate it yourself for the smoothest sauce; pre-shredded cheese contains anti-caking agents that prevent smooth melting. Ensure frozen broccoli is drained well to avoid a watery casserole. Thigh meat is preferred over breast meat to keep the chicken juicy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 4
- Protein: 30
Keywords: chicken casserole, broccoli rice, comfort food, weeknight dinner, 30 minute meals, rotisserie chicken, cheesy casserole, easy dinner