Chicken & Broccoli Rice Casserole
Sunday's roast chicken folded into rice and broccoli under a blanket of cheddar and mushroom cream.
- Total
- 40 min
- Serves
- 2
Transform your leftover roast chicken, rice, and broccoli into a hearty and comforting casserole that's easy to prepare and delicious!
Ingredients
- 2 cups leftover roast chicken, shredded
- 1 cup cooked rice
- 1 cup steamed broccoli, chopped
- 1 cup cheddar cheese, shredded
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded roast chicken, cooked rice, chopped broccoli, cream of mushroom soup, milk, salt, black pepper, and paprika.
- Transfer the mixture into a greased baking dish and spread evenly.
- Sprinkle shredded cheddar cheese on top of the mixture.
- Bake in the preheated oven for 25 minutes or until the cheese is melted and bubbly.
- Once baked, remove from the oven and let it rest for 5 minutes before serving.
- Serve warm and enjoy your Chicken & Broccoli Rice Casserole!
Nutrition (per serving)
- Calories
- 620
- Protein
- 40 g
- Fat
- 30 g
- Carbs
- 45 g
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