Cheesy Chicken Broccoli Rice Bake

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This cheesy and delicious casserole is baked with chicken, broccoli, rice and of course cheese! The topping is crunchy and delicious!

 

 Happy October everyone 🙂  This is by far one of my favorite months! Halloween is my favorite holiday second to Christmas. I love decorating my house, looking for costumes for the kiddos, making cute and delish Halloween treats (which I will be posting through out the month) and going to the Staheli Farm haunted house and corn maze! What a fun time of year!

 

Krumpet’s home decor store has so many cute Halloween decorations right now, and for way cheap so get in there if you’re looking for some new cute decorations! My sister Lindsey went the other day and text me pictures of the cute stuff she bought, so of course I had to run over there and went a little crazy! 😉 There were so many cute things I didnt know what to grab first!

   

Well to get to the recipe I am proud to say that this is my own creation! I had alot of fun trying to come up with my very own recipe and this is it’s debut. There are a ton of recipes for chicken and broccoli casseroles out there but I added some great ingredients to this one so I hope you enjoy it!

 

Cheesy Chicken, Broccoli & Rice Bake

Recipe by: Holly Lofthouse

 

2 chicken breasts

2 cups whole grain brown rice

1/2 tbs ranch dressing seasoning mix

1/2 c sour cream

1 c milk

1 can cheddar cheese soup

1 can cream of chicken soup

12 oz frozen bag of chopped broccoli

2 c sharp cheddar cheese, shredded

1/4 c panko bread crumbs

1 c crushed cheddar crackers, crushed ( I used Cheez-Its)

2 tbs melted butter

 

    

     (Preheat your oven to 350 degrees) Start by boiling your chicken breasts in a large pot for atleast 25 minutes or until cooked. Shred the chicken in a large mixing bowl, then season well with salt, pepper and the ranch seasoning. Set aside.

     While your chicken is boiling start cooking your rice according to the package directions.

Once rice is cooked and fluffed, add to your bowl of shredded chicken.

Microwave your broccoli ( I get the 12 oz green giant bag that are microwavable) and cook according to the directions, then add to the chicken and rice bowl.

      In a medium saucepan heat the soups, milk, and sour cream until heated, making sure to stir often. Once heated through, add the soup mixture to the chicken, broccoli and rice bowl. Stir until thoroughly combined. Then pour mixture into a greased 9×13 baking dish. Spread evenly throughout dish. Sprinkle your cheddar cheese evenly over the mixture.

      Meanwhile mix your crushed cheddar crackers and panko bread crumbs in a small bowl with the melted butter, then sprinkle the crumbs evenly over the cheese. Bake uncovered for 30 minutes, or until hot and bubbly! **NOTE– If you dont want the top crunchy then leave off the crackers and bread crumbs**

 
 
 
 
 
 
 
 
 
 
 
 
 

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