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Chicken Rice & Broccoli Casserole

A comforting casserole featuring tender chicken, vibrant broccoli, and fluffy rice enveloped in a rich, creamy sauce, topped with melted cheese.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Can use leftover rotisserie chicken.
  • 2 cups cooked rice
  • 2 cups broccoli florets, cooked
  • 1 can cream of chicken soup Make sure it's Halal-certified.
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
Seasonings
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
Optional Topping
  • 1/4 cup breadcrumbs For added crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, cooked rice, cooked broccoli florets, cream of chicken soup, milk, garlic powder, salt, and pepper. Stir until everything is evenly mixed.
  3. Pour the mixture into a greased 9×13 inch baking dish, spreading it evenly.
  4. Sprinkle the shredded cheddar cheese generously over the top of the mixture.
  5. If using breadcrumbs, sprinkle them evenly over the cheese layer.
Baking
  1. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
  2. Once done, remove from the oven and let it cool for a few minutes before serving.

Notes

To store leftovers, allow the casserole to cool, then transfer to an airtight container and refrigerate for 3-4 days. For freezing, wrap tightly and it will last 2-3 months. Thaw in the refrigerator and reheat at 350°F for 20-25 minutes.