Cheesy Chicken Broccoli (Print Format)
A rich and cozy mix of tender chicken, fluffy rice, and fresh broccoli baked in a creamy cheese sauce. It’s an easy meal everyone will love.
# Ingredients:
→ Main Ingredients
01 -
1¼ cups uncooked long-grain white rice
02 -
2 cups chopped fresh broccoli florets
03 -
2 skinless, boneless chicken breasts (cooked and diced)
04 -
2½ cups chicken broth
→ Dairy & Sauce
05 -
10.5 ounces of condensed cream of chicken soup
06 -
2 tablespoons of butter
07 -
½ cup sour cream
08 -
2 cups shredded cheddar cheese (split into two parts)
09 -
½ cup milk
→ Seasonings & Oil
10 -
1 teaspoon of Italian seasoning
11 -
Salt and pepper, adjusted to taste
12 -
1 tablespoon olive oil
# Steps:
01 -
Set your oven's temperature to 350°F now.
02 -
Dice the chicken into small chunks. Sprinkle some salt, pepper, and Italian seasoning evenly over it.
03 -
In a big pot over medium heat, toss in some butter until melted. Brown the chicken pieces evenly for about 5 minutes, then set aside.
04 -
Pour in chicken broth and olive oil with the uncooked rice into the same pot. Bring it to boil, then lower to a gentle simmer. Cover it tightly and leave to cook for 6 minutes.
05 -
Toss the broccoli into the pot. Put the lid back on and cook another 9 minutes. If it still needs more time, let it cook an extra 5 minutes until the liquid's gone and the rice is cooked soft.
06 -
Turn off the heat but don't open the lid for 10 minutes. This keeps the rice at the bottom from sticking.
07 -
Stir in the cooked chicken, the cream of chicken soup, the milk, sour cream, half of the cheese, and seasonings until well blended.
08 -
Grease a 9×13 pan lightly. Transfer the mix into the dish, sprinkle the rest of the cheese across the top, then cover it. Pop it in the oven and bake for 15 minutes.
# Tips:
01 -
You can prep this ahead and keep it in the fridge for up to two days before baking.
02 -
Store leftovers in the fridge—they'll last around three days.
03 -
Swap out for rotisserie chicken if you want a more flavorful dish.