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- 2 cups cooked white rice - 2 cups cooked, shredded chicken breasts - 2 cups broccoli florets, steamed - 1 cup shredded cheddar cheese - 1 cup shredded mozzarella cheese - 1 can (10.5 oz) cream of chicken soup - 1/2 cup milk - 1/2 cup breadcrumbs (optional) - Fresh parsley for garnish (optional) - Salt and pepper to taste

Cheesy Broccoli and Chicken Rice Bake

Discover the joy of cooking with this Cheesy Broccoli and Chicken Rice Bake! This comforting dish combines shredded chicken, tender broccoli, and gooey cheese over a base of fluffy rice, creating a hearty meal that's perfect for busy weeknights or family gatherings. Easy to customize with your favorite veggies or cheese, it's a tasty way to sneak in some nutrition while satisfying every palate. Try this recipe for a delicious, crowd-pleasing dinner everyone will love!
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Ingredients
  

2 cups cooked white rice

1 pound boneless, skinless chicken breasts, diced

2 cups fresh broccoli florets (or frozen, thawed)

1 cup sharp cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1 can (10.5 oz) cream of chicken soup

1 cup milk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon black pepper

½ teaspoon salt (adjust to taste)

1 tablespoon olive oil

Optional: ½ cup breadcrumbs for topping

Optional: fresh parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken, season with garlic powder, onion powder, paprika, salt, and pepper. Cook for about 6-8 minutes or until fully cooked and no longer pink. Remove from heat.

      Prepare the Broccoli: If using fresh broccoli, steam it in the microwave or on the stove until tender but still crisp, about 3-4 minutes. Drain and set aside.

        Mix the Base: In a large mixing bowl, combine the cooked rice, chicken, steamed broccoli, cream of chicken soup, and milk. Stir until everything is evenly mixed.

          Add Cheese: Incorporate 1 cup of sharp cheddar and ½ cup of mozzarella cheese into the mixture, reserving the remaining cheese for topping. Mix well.

            Transfer to Baking Dish: Pour the rice and chicken mixture into a greased 9x13 inch baking dish, spreading it evenly.

              Top it Off: Sprinkle the remaining shredded cheeses over the top. If desired, add breadcrumbs for an extra layer of crunch.

                Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.

                  Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired, then serve warm.

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