Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the bite-sized chicken pieces and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts or thighs
- In the same skillet (no need to wipe it clean), add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 medium onion, 2 cloves garlic
- Stir in the condensed cream of chicken soup and the condensed cream of mushroom soup into the skillet with the onions and garlic. Add the milk and stir until well combined and smooth. Season with salt and freshly ground black pepper to taste.1 (10.5 ounce) can condensed cream of chicken soup, 1 (10.5 ounce) can condensed cream of mushroom soup, 1/2 cup milk, salt
- Return the cooked chicken to the skillet. Add the cooked white or brown rice and the broccoli florets (fresh or frozen). Stir everything together gently to coat evenly with the creamy sauce.1 pound boneless, skinless chicken breasts or thighs, 1 cup cooked white or brown rice, 1 cup broccoli florets
- Stir in 1 cup of shredded cheddar cheese until it’s mostly melted and incorporated into the mixture.1 cup shredded cheddar cheese
- Pour the entire mixture into the prepared 9x13 inch baking dish, spreading it evenly.
- Sprinkle additional shredded cheddar cheese over the top of the casserole. If desired, you can also sprinkle crushed crackers or breadcrumbs over the cheese for added crunch.1 cup shredded cheddar cheese, Crushed crackers, breadcrumbs
- Bake for 25-30 minutes, or until the casserole is hot, bubbly, and the cheese on top is melted and lightly golden. If using frozen broccoli, you might need to bake a few minutes longer to ensure it's tender.
- Let the casserole rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to serve.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat individual portions, microwave for 1-2 minutes. For larger portions, reheat in a preheated oven at 350°F (175°C) for 15-20 minutes. To freeze, cool completely, cover tightly, and freeze for up to 2-3 months.
