Chicken Broccoli Rice Casserole
Recipe for an easy baked Chicken Broccoli Rice Casserole. Chicken, corn, pepper and broccoli smothered in a cheesy and creamy rice mixture.
Ingredients
- 1 1/2 cups long grain white rice, uncooked
- 1/2 small onion, finely chopped
- 1 lb chicken breast or thighs, boneless skinless
- 2 Tbsp unsalted butter
- 1/3 cup sour cream
- 10 oz cream of chicken soup
- 3/4 cup chicken broth
- 2 cups small broccoli florets
- 1/2 cup tomatoes, cubed
- 1/3 cup red pepper, cubed
- 8 oz cheese, grated
- 1 cup corn
- 1 tsp salt, or to taste
- ¼ tsp ground black pepper, or to taste
- 3 Tbsp breadcrumbs, or crushed crackers
Instructions
- Preheat oven to 350°F.
- Cook rice according to package instructions, cooking 5 minutes less than the specified time on package.
- Cut chicken thighs or breasts into bite-sized pieces. Sauté chicken pieces with cubed onion and butter until chicken is fully cooked, stirring as needed. Lightly season with salt and pepper.
- In a small bowl, combine sour cream, chicken soup, chicken broth, salt and pepper. Mix.
- Add the cooked rice, chicken pieces, soup mixture, broccoli florets, tomatoes, red pepper and 1/3 of the grated cheese to a 9”x13” casserole dish. Mix well to combine. Add remaining cheese over top of casserole. Sprinkle bread crumbs over cheese (or crushed crackers).
- Cover casserole dish with foil, bake 20 minutes. Remove foil, bake another 15-20 minutes until ingredients bubble and cheese melts and is golden in color. Enjoy!