Chicken Broccoli Rice Casserole
This creamy Chicken Broccoli Rice Casserole is a comforting, dump-and-bake dish made with chicken, broccoli, and rice without any pre-cooking required.
Equipment
- 9x13-inch baking dish
- nonstick spray
- mixing bowl
Ingredients
- 2 lbs uncooked boneless skinless chicken breasts (diced) cut into small uniform pieces
- 1.5 cups uncooked long grain white rice
- 3 cups low sodium chicken broth
- 2 teaspoon chicken better than bouillon
- 1 can cream of chicken soup
- 1 cup 1% low fat cottage cheese
- 1.5 cups reduced fat shredded sharp cheddar cheese half cup reserved for end of cooking
- 2 teaspoon kosher salt if using regular fine salt reduce to 1 tsp
- 1 teaspoon black pepper
- 2 teaspoon garlic powder
- 3 tablespoon dried minced onion
- 1 teaspoon smoked paprika
- 1.5 teaspoon dried thyme
- 4 cups broccoli florets (diced) cut into small bite size pieces
Instructions
- Preheat the oven to 375°F and spray a 9×13-inch baking dish with nonstick spray.
- Add the diced chicken and uncooked rice to the baking dish.
- In a bowl, whisk together the chicken broth, bouillon, cream of chicken soup, cottage cheese, shredded cheese, and seasonings. Pour over the chicken and rice and stir gently to combine.
- Cover tightly with foil and bake for 1 hour.
- Remove the foil, stir in the broccoli, and sprinkle the remaining cheese on top. Return the dish to the oven uncovered and bake for 10 minutes, or until bubbly and the broccoli is just tender.
- Let rest for a few minutes before serving. Gently fluff with a fork and serve!
Notes
Refrigerator: 3-4 days in an airtight container. Freezer: store in freezer safe container up to 3 months (best to thaw before reheating). Microwave with a splash of water to help fluff up the rice when reheating.
Nutrition
Serving: 1.5cupsCalories: 372kcalCarbohydrates: 35gProtein: 37gFat: 12gSaturated Fat: 3gSodium: 400mgFiber: 2gSugar: 1g
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