Description
A creamy, hearty one-dish casserole designed for meal prep that yields four generous portions. It features tender chicken, fluffy rice, and broccoli in a rich cheese sauce, perfect for saving weeknight dinners.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (approx. 600g)
- 1 cup uncooked long-grain white rice (200g)
- 2 cups water (for rice)
- 2 cups fresh broccoli florets, chopped (150g)
- 1.5 cups shredded sharp cheddar cheese (170g)
- 1 can (12 oz / 300g) cream of mushroom soup
- 0.5 cup whole milk (120ml)
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp butter, divided
- Salt and black pepper to taste
Instructions
- Rinse 1 cup of white rice under cold water until clear. Combine with 2 cups of water in a pot or rice cooker. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Fluff with a fork and set aside.
- Season chicken breasts with salt and pepper. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F (74°C). Rest for 5 minutes, then chop or cube into bite-sized pieces.
- While chicken rests, chop broccoli into small florets. If boiling, cook for 2-3 minutes until bright green but crisp. Drain well and pat dry thoroughly with paper towels to remove excess moisture.
- In the same skillet, melt remaining 1 tablespoon of butter over medium heat. Add cream of mushroom soup and milk, whisking until smooth. Stir in garlic powder, onion powder, and half of the shredded cheese. Simmer for 1-2 minutes until slightly thickened.
- In a large bowl, combine cooked rice, cubed chicken, chopped broccoli, and the cheese sauce. Toss gently to coat evenly. Taste and adjust seasoning with salt and pepper.
- Preheat oven to 350°F (175°C). Transfer mixture to a 9×13 inch baking dish. Top with remaining shredded cheese. Bake for 15-20 minutes until cheese is melted and bubbly.
- Let the casserole cool completely to room temperature before portioning into containers to prevent sogginess from condensation.
Notes
Ensure broccoli is thoroughly dried to prevent a watery casserole. Cool the casserole completely before packing to avoid condensation making the rice soggy. For a lighter version, use cream of chicken soup or skim milk, though whole milk and mushroom soup provide better flavor and texture. This recipe freezes well for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 of 4 portions
- Calories: 450
- Sodium: 800
- Fat: 18
- Carbohydrates: 40
- Fiber: 3
- Protein: 35
Keywords: meal prep, chicken casserole, broccoli rice, cheesy dinner, make ahead meals, comfort food, easy dinner, freezer friendly