Cheesy Chicken Broccoli Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 boneless skinless chicken breasts, cooked and diced
02 -
1¼ cups long grain white rice, uncooked
03 -
2 cups fresh broccoli florets
04 -
2½ cups chicken broth
→ Dairy & Sauce
05 -
2 tablespoons butter
06 -
½ cup milk
07 -
½ cup sour cream
08 -
2 cups shredded cheddar cheese, divided
09 -
10.5 ounces condensed cream of chicken soup
→ Seasonings & Oil
10 -
1 tablespoon olive oil
11 -
1 teaspoon Italian seasoning
12 -
Salt and pepper to taste
# Instructions:
01 -
Preheat your oven to 350°F.
02 -
Cut the chicken into bite-sized pieces and season with Italian seasoning, salt, and pepper to taste.
03 -
In a large pot, melt butter over medium heat. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside.
04 -
Add the chicken broth, olive oil, and rice to the pot. Bring to a boil, then reduce the heat to a simmer. Cover tightly and cook for 6 minutes.
05 -
Add the broccoli, cover again, and cook for an additional 9 minutes, or until the liquid is fully absorbed and the rice is cooked through. If needed, cook for another 5 minutes.
06 -
Turn off the heat and leave the pot covered for 10 minutes without stirring to allow the rice at the bottom to release.
07 -
Stir in the cooked chicken, cream of chicken soup, milk, sour cream, seasonings, and half of the cheddar cheese.
08 -
Transfer to a lightly greased 9×13-inch casserole dish, top with remaining cheese. Cover and bake for 15 minutes.
# Notes:
01 -
Can be made ahead and refrigerated for up to 2 days before baking
02 -
Leftovers keep well in the refrigerator for up to 3 days
03 -
For extra flavor, try using rotisserie chicken