Craving a warm, hearty bowl of American comfort food? This golden and green casserole is the way to go!
Let’s be real: many of us in the U.S. grew up eating chicken broccoli rice casserole for dinner once in a while. It’s a bit of a classic in the cuisine of the Western world, and for good reason. Few dishes are as agreeable (and affordable) as this one. Tender chicken breast, soft broccoli, and fluffy rice are baked in a creamy, well-seasoned sauce, resulting in a flavor that’s mild enough for picky palates yet also incredibly rich. And while this decadent dinner takes nearly an hour to make, it’s completely worth the wait.
Chicken is one of the most affordable meats to buy, and it’s also one of the most versatile. In this casserole, it creates a “melt-in-your-mouth” kind of experience that harmonizes with the risotto-like texture perfectly. Each bite is a nostalgia trip for me, as chicken broccoli rice casserole is one of my top comfort foods. I definitely recommend stashing this in your personal cookbook; the whole family will drool over it in no time!
Is Chicken Broccoli Rice Casserole Healthy?
Chicken broccoli rice casserole is a hearty and wholesome meal that doesn’t skimp on protein due to the chicken breast used. The broccoli brings lots of nutrition, such as iron, vitamin C, and fiber. That being said, this dish is somewhat rich because of the cheese and the cream of mushroom soup, so it’s high in calories. You can make it gluten-free by getting gluten-free varieties of broth and cream of mushroom soup. If you need to make a dairy-free version, feel free to use plant-based cheese and dairy-free cream of mushroom soup instead.
My Mama’s Masterpiece
One of my mom’s most obvious love languages is her cooking. Often, when I was little, she’d intuitively whip up the most delectable casseroles with whatever was in the kitchen. A few simple ingredients turned into a mouthwatering masterpiece when she was at the stove. One of her most affordable and awe-inspiring recipes was a chicken broccoli rice casserole quite similar to this recipe, but with a few tweaks. Instead of shredded cheddar, she would use one cup of grated Parmesan, plus 1/4 cup of grated Romano. The Italian cheeses blended perfectly with the seasonings, and added some extra saltiness too. That special touch, plus a tablespoon of oregano, resulted in a hearty casserole inspired by her Italian roots. If you try this version, I hope you find it as comforting as I did.
How Do I Store Leftovers?
Let the casserole cool to room temperature before storing. Once it’s cooled, you can cover it tightly with foil and refrigerate it for up to 3 days. To freeze leftovers, pack them in freezer-safe containers and freeze for up to 3 months.
Serving Suggestions
While this casserole can fill you up and conquer cravings all on its own, it also goes well with a side of Sweet Potato Cornbread, Low-Carb Zucchini Muffins, a Wedge Salad, Maple-Glazed Carrots, or Instant Pot Green Beans. For special occasions, I enjoy pairing a glass of dry white wine (like chardonnay) with chicken broccoli rice casserole. You could also try a light Wine Spritzer.
Recipe
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion finely chopped
- 2 boneless skinless chicken breasts cubed
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup uncooked long-grain white rice
- 1 can cream of mushroom soup 10.5 ounces
- 2 1/3 cups low-sodium chicken broth
- 2 cups fresh broccoli florets
- 1 1/4 cups shredded cheddar cheese
- Freshly chopped parsley for garnish
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and cubed chicken.
- Cook until chicken is no longer pink and onions are translucent, about 5-7 minutes. Season with Italian seasoning, garlic powder, salt, and pepper.
- Stir in the uncooked rice and pour in the soup and chicken broth. Bring to a boil, then reduce heat to a simmer. Cover, and let cook until rice is tender, about 15 minutes. If the mixture becomes dry, add a small amount of broth to moisten it.
- Add the broccoli florets to the skillet, cover, and let cook for an additional 5 minutes. Adjust seasonings as needed.
- Sprinkle shredded cheddar cheese over the top and cover until cheese is melted, about 3-5 minutes. Optionally, transfer the skillet to the oven and broil it to brown the cheese.
- Sprinkle with freshly chopped parsley when serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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