Chicken Broccoli Cheese (Print-Friendly Version)
This creamy bake mixes chicken, soft rice, and fresh broccoli with melty cheese. It's your go-to comfort food for a relaxed family night.
# Ingredients:
→ Main Ingredients
01 -
1¼ cups uncooked long grain white rice
02 -
2 boneless, skinless chicken breasts, diced and cooked
03 -
2½ cups chicken broth
04 -
2 cups broccoli florets, fresh
→ Dairy & Sauce
05 -
½ cup sour cream
06 -
2 tablespoons of butter
07 -
10.5 ounces canned cream of chicken soup
08 -
½ cup milk
09 -
2 cups shredded cheddar cheese (split in half)
→ Seasonings & Oil
10 -
1 teaspoon of Italian seasoning
11 -
Salt and pepper, as needed
12 -
1 tablespoon olive oil
# Steps:
01 -
Set your oven to 350°F so it gets nice and warm.
02 -
Dice the chicken into small cubes and sprinkle with salt, pepper, and Italian seasoning.
03 -
Melt some butter in a big pot over medium heat. Toss in the chicken and cook until lightly browned, which should take about 5 minutes. Set it aside once done.
04 -
Pour the broth and olive oil into the pot with the rice. Let it come to a boil, then turn the heat down low, cover it tight, and simmer for 6 minutes.
05 -
Add the broccoli to the pot, put the lid back on, and continue cooking for 9 more minutes. If the rice isn't fully cooked, give it another 5 minutes.
06 -
Turn off the heat but keep the lid on. Let everything sit undisturbed for 10 minutes so the rice can finish setting.
07 -
Mix in the cooked chicken, sour cream, cheddar (half of it), milk, seasonings, and the cream of chicken soup.
08 -
Spoon the mixture into a greased 9x13 pan, sprinkle the rest of the cheese on top. Cover it and bake for around 15 minutes.
# Notes:
01 -
Make it a day or two ahead, keep it in the fridge, and bake later.
02 -
Store leftovers in the fridge for up to 3 days—it reheats well!
03 -
For more flavor, swap cooked chicken for rotisserie pieces.