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Let’s gather all the tasty items we need for this simple chicken and rice casserole. You will enjoy how easy it is to put together. Here are the ingredients: - 2 cups cooked rice (white or brown) - 1 pound boneless, skinless chicken thighs, cubed - 1 cup broccoli florets (fresh or frozen) - 1 cup cheddar cheese, shredded - 1 can (10.5 oz) cream of mushroom soup (or cream of chicken) - 1 cup chicken broth - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1 tablespoon olive oil - Optional: Fresh parsley for garnish Using these ingredients, you can create a dish that warms the heart. The chicken brings protein, while the rice adds a nice texture. Broccoli adds color and nutrients. Cheese gives it that rich, creamy flavor we all love. The soup and broth help bind everything together, making each bite smooth and delicious. Don’t forget to check the Full Recipe for more tips! First, you need to preheat the oven to 375°F (190°C). This step is key for even cooking. While the oven heats up, grab a large skillet. Pour in a tablespoon of olive oil and heat it over medium. Add the finely chopped onion and sauté it for about 3-4 minutes. You want them soft and translucent. Next, toss in two minced garlic cloves and one pound of cubed chicken thighs. Sprinkle in salt, pepper, thyme, and paprika. Cook this mixture until the chicken turns golden brown, which will take around 6-7 minutes. In a big bowl, mix together your cooked rice, the sautéed chicken and onion, and one cup of broccoli florets. Don’t forget the cream of mushroom soup and one cup of chicken broth. This will give you a creamy texture. Stir it all well, making sure every part is coated with the soup. Now, grab a 9x13 inch casserole dish. Lightly grease it with non-stick spray or oil. Pour your chicken and rice mix into the dish and spread it out evenly. For a cheesy finish, top it with one cup of shredded cheddar cheese. Cover the dish with aluminum foil, and pop it in the oven for 25 minutes. After that, remove the foil and bake for an extra 10-15 minutes. You want the cheese to be bubbly and golden. Once it’s done, let it sit for a few minutes before serving. You can add fresh parsley on top if you like. For the full recipe, refer to the earlier section. - Ensure chicken is fully cooked before combining with other ingredients. This step is key. Undercooked chicken can spoil your meal. - For extra creaminess, add additional soup or broth. This makes the dish richer and smoother. You can use cream of chicken, too. - Consider adding spices like cayenne for some heat. Just a pinch can make a big difference. Adjust it to your taste for the perfect kick. - Use different cheeses for varied flavor profiles. Cheddar is great, but you could try mozzarella or pepper jack for something new. Mixing cheeses can create a delightful blend. Try these tips to elevate your chicken and rice casserole. They will make your dish shine! For the full recipe, check out the detailed steps above. {{image_2}} You can easily change the veggies in this casserole. Swap out broccoli for spinach or mixed vegetables. This gives the dish a fresh twist. Bell peppers add extra color and crunch. They make your meal look bright and fun. Using leftover rotisserie chicken is a great shortcut. It saves time and still tastes good. If you want a change, you can use turkey instead of chicken. For a plant-based option, try chickpeas or tofu. They work well and keep the meal hearty. Once you finish your meal, let the casserole cool. Then, store it in an airtight container. Keep the leftovers in the refrigerator for up to 3 days. This way, you can enjoy it for lunch or dinner later. Just reheat it in the oven or microwave until warm. If you want to save some for later, consider freezing it. Portion the casserole into small containers. This makes it easy to defrost and reheat. When you are ready to eat, let it thaw in the fridge overnight. Then, warm it in the oven or microwave. You can enjoy the flavors again without much fuss. Check out the Full Recipe to see how easy it is to make! You can make this casserole ahead of time by preparing it fully and then storing it. After you mix the ingredients, cover the dish tightly and keep it in the fridge for up to 24 hours. When ready to bake, just preheat your oven and bake it as directed. This makes it perfect for busy nights! Yes, you can use brown rice. Just make sure to adjust the cooking time. Brown rice takes longer to cook, so you may want to pre-cook it slightly or add more chicken broth. The flavor and texture will still be great! This casserole pairs well with simple sides. Consider serving it with a green salad or steamed vegetables. You can also add some crusty bread to soak up the tasty sauce. These sides balance the meal and add freshness. You’ll know the casserole is done when the cheese is bubbly and golden. The chicken should be fully cooked, and the mixture should be hot all the way through. If you have a meat thermometer, the chicken should reach 165°F (74°C). Enjoy your meal! This casserole combines simple ingredients for a comforting meal. You learned how to prepare, bake, and enjoy it. I shared tips to enhance flavor or swap ingredients. Storing leftovers is easy for busy days. This dish is not only tasty but adaptable. You can make it your own. Enjoy the cooking process and share it with family or friends!

Simple Chicken and Rice Casserole

Discover the ultimate comfort food with this Chicken & Rice Casserole recipe! This hearty dish combines tender chicken, fluffy rice, fresh broccoli, and gooey cheddar cheese for a meal your whole family will love. Perfect for cozy nights in, it's easy to prepare and packed with flavor. Click through to explore the full recipe and create this delicious, warming casserole that will become a new household favorite!
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Ingredients
  

2 cups cooked rice (white or brown)

1 pound boneless, skinless chicken thighs, cubed

1 cup broccoli florets (fresh or frozen)

1 cup cheddar cheese, shredded

1 can (10.5 oz) cream of mushroom soup (or cream of chicken)

1 cup chicken broth

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 tablespoon olive oil

Optional: Fresh parsley for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

      Add the minced garlic and cubed chicken thighs to the skillet. Season with salt, pepper, thyme, and paprika. Cook until the chicken is browned and cooked through, around 6-7 minutes.

        In a large bowl, combine the cooked rice, sautéed chicken mixture, broccoli florets, cream of mushroom soup, and chicken broth. Stir well to combine all ingredients evenly.

          Grease a 9x13 inch casserole dish with non-stick spray or oil. Pour the chicken and rice mixture into the dish and spread it evenly.

            Top with shredded cheddar cheese, spreading it evenly across the surface.

              Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.

                After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                  Once done, remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6