Cheesy Chicken Broccoli Rice Casserole
Cheesy Chicken Broccoli Rice Casserole, a hearty family dinner that takes comfort food to the next level. Easy to make with leftover or rotisserie chicken, it can be made ahead and popped in the oven just before dinner time. It is made in one pot, which saves time and effort. My kind of food!
Servings: 4 people
Calories: 413kcal
Ingredients
- 1 cup Arborio rice
- 3 cups chicken stock (broth)
- 1 tin cream of mushroom soup
- 1 red onion, chopped
- 1 ½ cup shredded cooked chicken
- 1 ½ cup cooked broccoli, chopped
- 1 cup grated Cheddar cheese
- 1 tablespoon chopped parsley
- salt and pepper to taste
- 1 tablespoon olive oil
- a knob of butter
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a non-stick pan, heat up the oil, add the butter and onion and cook until soft, then add the rice and stir for about 1 minute.
- Add the chicken stock and tinned soup, give it a good stir, then leave to cook for about 15 minutes, or until the liquid has been reduced and the rice is almost cooked. Stir from time to time so that the rice does not stick to the pan.
- Add the chicken, broccoli and half of the cheese, stir well, then transfer the rice to an oven-proof dish.
- Top with the remaining cheese and bake for 20 minutes at 190 degrees Celsius (375 Fahrenheit) until the cheese is completely melted, and the rice is fully cooked.
- Garnish with parsley.
- Serve hot!
Notes
The tinned mushroom soup can be swapped for chicken soup.
Cooked broccoli can be swapped for cooked peas or chopped green beans.
Leftover chicken can be replaced with any other leftover meat.
Nutrition
Calories: 413kcal | Carbohydrates: 52g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 34mg | Sodium: 457mg | Potassium: 403mg | Fiber: 3g | Sugar: 5g | Vitamin A: 586IU | Vitamin C: 34mg | Calcium: 230mg | Iron: 3mg