Ingredients:
2 cups cooked chicken, shredded or diced
1 1/2 cups uncooked white rice
3 cups chicken broth
1 1/2 cups broccoli florets
1 small onion, chopped
2 garlic cloves, minced
1 1/2 cups shredded cheddar cheese (plus extra for topping)
1/2 cup sour cream
1 can (10.5 oz) cream of chicken soup
2 tbsp butter
Salt and pepper to taste
Directions:
Cook the rice: In a large pot, melt butter over medium heat. Add chopped onion and garlic, sautéing until softened (about 3-4 minutes). Add uncooked rice and stir to coat. Pour in chicken broth, bring to a simmer, cover, and cook for 15-20 minutes until the rice is tender.
Add broccoli and chicken: Once the rice is cooked, stir in the broccoli florets and shredded chicken. Cover and cook for another 5-7 minutes until the broccoli is tender.
Make it creamy: Stir in cream of chicken soup, sour cream, and 1 1/2 cups shredded cheddar cheese. Mix until everything is well combined and the cheese is melted.
Top and bake: Preheat the oven to 375°F (190°C). Transfer the casserole to a baking dish if desired, sprinkle extra cheese on top, and bake for 10-15 minutes until the cheese is bubbly and golden.
Serve: Let the casserole cool slightly before serving. Enjoy warm!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 450 kcal per serving
