Ingredients:
- 1 cup uncooked white rice
- 2 cups water
- 2 cups cooked and shredded chicken breast
- 1 cup steamed broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions:
- Cook the Rice: In a medium saucepan, bring 2 cups of water to a boil. Add the uncooked rice, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is fully cooked and the water is absorbed.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Mix the Ingredients: In a large mixing bowl, combine the cooked rice, shredded chicken, steamed broccoli florets, shredded cheddar cheese, milk, and condensed cream of chicken soup. Add the garlic powder, onion powder, salt, and pepper. Stir everything together until well combined.
- Transfer to Baking Dish: Lightly grease a 9×13-inch baking dish and transfer the rice mixture into the dish, spreading it out evenly.
- Bake: Place the casserole in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Serve: Let the casserole cool for a few minutes before serving. Cut into squares and serve warm.
This cheesy broccoli and chicken rice casserole is a hearty and comforting dish that kids will love. It’s easy to make and packed with protein and veggies, making it a nutritious option for lunch.
