Chicken Broccoli Rice and Cheese Casserole
Need a delicious chicken dinner minus the prep? This easy, cheesy Chicken Broccoli Rice and Cheese Casserole, with a crunchy onion topping, is the cozy dinner that daydreams are made of! It's creamy, savory, and the perfect way to sneak more veggies into your day! Just 10 minutes of prep time, and you're done!
Servings: 8
Ingredients
- 2 cups Cooked Chicken, cubed (or cubed Rotisserie Chicken)
- 10 ounces Frozen Broccoli Florets (thawed)
- 2 cups Cooked White Rice (Long Grain Rice works the best)
- 21 1/2 ounces Campbell’s Cream of Chicken Soup (2 cans - 10¾ ounces each)
- ½ cup Sour Cream
- 3 tbsp Ranch Seasoning (or 1 oz. Ranch Packet)
- 2 cups Shredded Mild Cheddar Cheese
- 2 cups French Fried Onions
- ⅛ teaspoon Salt and Pepper to taste
Instructions
- Gather your ingredients.
- Preheat oven to 350 degrees.
- Spray 9×13 casserole dish with nonstick cooking spray.
- Transfer completely thawed broccoli florets to cutting board, and cut up any large pieces into smaller, bite sized pieces.
- In large mixing bowl, combine Chicken, Broccoli, Cooked Rice, Soup, Sour Cream, Ranch Seasoning, and 1 cup of Cheese. Stir until well combined.
- Transfer mixture to casserole dish, and spread out evenly.
- Cover with aluminum foil, and bake for 30 minutes.
- After 30 minutes, remove foil, evenly top with remaining 1 1/2 cups Shredded Cheese, and sprinkle with French Fried Onions. Then bake UNCOVERED for 10 - 15 more minutes, or until cheese has melted.
- Season with salt and pepepr to taste, and ENJOY!
Notes
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
- Follow The Frugal Girls on Pinterest for more Easy Recipes!
