Broccoli and Rice Casserole

Broccoli and Rice Casserole is creamy, cheesy comfort food at its best.

How should I store this casserole?

Simply store in the dish you cooked it in for three to four days in the dish it was cooked in. Make sure to cover with foil or plastic wrap. To reheat, simply place in the oven until heated through.

More Cheesy Favorites:

• Cheesy Tortellini Bake
• Instant Pot Mac and Cheese
• Cheesy Hash Brown Potato Chowder

Broccoli and Rice Casserole is creamy, cheesy comfort food at its best.

Broccoli and Rice Casserole

Ingredients:

• 3 cup cooked rice (#1468) (about 1 c. uncooked)
• 2 cups frozen broccoli florets (#8197)
• 2 cups Seasoned Diced Chicken (#7787)
• 1/2-1 cup chopped onion (#5772)
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1/2 cup milk
• 1 tsp salt (#1146)
• 1/2 tsp black pepper (#1029)
• 1/4 tsp garlic powder (#1021)
• 1/4 tsp paprika (#1697)
• 2 cup shredded mild (#1651) or medium cheddar cheese, divided

Instructions:

1. If you are using frozen broccoli, thaw and warm it in the microwave for about 5 minutes; drain very well. If there are any large pieces, but down to bite-sized.
2. In a bowl (#7756), combine warm cooked rice, onion, cream of mushroom soup, milk, salt, pepper, garlic powder, paprika, and 1 cup of the shredded cheddar.  Stir together until well mixed.  Fold in broccoli and chicken*.  
3. Spoon into a greased 9×13-inch baking dish. Top with remaining 1 cup shredded cheddar cheese.
4. Bake at 350℉ for 35 – 40 minutes until bubbly and the cheese begins to get golden brown spots..

*The chicken is precooked, so it will warm up as you bake the casserole.

Adapted from:
https://www.thekitchenismyplayground.com/2018/03/broccoli-rice-casserole.html

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