Weeknight Meal: Chicken Broccoli Rice Casserole
A creamy, cozy weeknight meal that the whole family will love. It freezes great and can be made ahead of time for a quick and easy dinner.
Ingredients
- 1 lb chicken breast cubed
- 3 cups rice cooked (approximately 1.5 cup uncooked rice)
- 1 can cream of mushroom
- 1 can cream of chicken
- 2 cloves garlic
- 1 small yellow onion chopped
- 1/4 cup sour cream
- 1/2 cup milk
- 2 small heads of broccoli or 1, depending on size
- 8 oz Velveeta cheese cubed
- 1 cup shredded cheddar
- salt
- pepper
Instructions
- Heat the olive oil in the dutch oven to medium heat. Cook chicken cubes until slightly browned and thoroughly cooked. Remove and set aside on a plate.
- Turn heat down to medium-low and melt the butter. Sauté garlic and onions until translucent.
- Combine milk, sour cream, cream of mushroom, and cream of chicken in the pot and stir until smooth.
- Cube the Velveeta and stir in until completely melted. Cook until the mixture starts to slightly bubble.
- Stir in chopped broccoli and cooked rice. The mixture will be very thick. Use a wooden spoon to mix slowly and make sure all the rice and broccoli are stirred in.
- Transfer to a 9x13" lightly greased casserole dish. Depending on how much broccoli you add, it may make 2 smaller casseroles. This is best for small families or couples. (You'll get 2 freezer meals out of this!)
- Preheat oven to 350°
- Top with shredded cheese and cover with aluminum foil
- Bake for 25-30 minutes on 350°. Remove aluminum foil for the last 5 minutes of baking.
Notes
If you freeze the casserole, let it come to room temperature before baking. Parts may still be frozen, but that's okay! Sprinkle with cheese, top with aluminum foil, and bake at 350° for 45-55 minutes. (every oven is different, so you may need more time if you bake it from frozen!)