Broccoli Rice Cheese and Chicken Casserole Recipe

Rice: Provides the base of the casserole, adding a hearty texture.

Chicken: Adds protein and a savory flavor, best when shredded.

Broccoli: Adds a fresh, nutritious element to the dish.

Cheddar cheese: Melts into the casserole, providing a rich, cheesy flavor.

Cream of chicken soup: Creates a creamy, flavorful base for the casserole.

Milk: Helps to thin out the soup and create a smooth mixture.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of spice and depth to the flavor profile.

When preparing the broccoli, blanch it in boiling water for 2-3 minutes before adding it to the mixing bowl. This will help retain its vibrant green color and ensure it cooks evenly in the casserole.

• cooked rice - Substitute with quinoa: Quinoa is a high-protein grain that offers a similar texture and can be used to make the dish gluten-free.

• cooked chicken - Substitute with cooked turkey: Turkey provides a similar texture and flavor, making it a great alternative to chicken.

• broccoli - Substitute with cauliflower: Cauliflower has a similar texture and can be used to provide a different but still nutritious vegetable option.

• cheddar cheese - Substitute with mozzarella cheese: Mozzarella melts well and offers a milder flavor, which can be a good alternative for those who prefer less sharp cheese.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup provides a similar creamy texture and can add a different but complementary flavor.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free alternative that can be used to make the dish suitable for those with lactose intolerance.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor while also providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile, which can add a unique twist to the dish.

• Allow the casserole to cool completely before storing. This prevents condensation and sogginess.
• Transfer the cooled casserole to an airtight container or wrap it tightly with aluminum foil or plastic wrap.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
• For freezing, portion the casserole into individual servings or keep it whole. Use freezer-safe containers or heavy-duty freezer bags.
• Label the containers with the date and contents to keep track of freshness.
• Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheat thawed casserole in the oven at 350°F (175°C) for about 20-30 minutes, or until heated through. You can also microwave individual portions, but the oven method retains the best texture.
• If reheating from frozen, cover with foil and bake at 350°F (175°C) for 45-60 minutes, removing the foil for the last 10-15 minutes to crisp up the top.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover broccoli rice cheese and chicken casserole in an oven-safe dish. Cover it with aluminum foil to retain moisture. Heat for about 20-25 minutes, or until the casserole is thoroughly warmed and the cheese is melted and bubbly. Remove the foil for the last 5 minutes to crisp up the top.

• Microwave Method: Transfer a portion of the casserole to a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to prevent drying out. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Continue heating in 30-second intervals if needed, until the casserole is hot throughout.

• Stovetop Method: Place a non-stick skillet over medium heat. Add a splash of milk or chicken broth to the skillet to help rehydrate the casserole. Add the leftover casserole and cover with a lid. Heat for about 5-7 minutes, stirring occasionally, until the casserole is heated through and the broccoli is tender.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover casserole in an air fryer-safe dish. Heat for about 10-15 minutes, checking halfway through to ensure it doesn't dry out. This method will give you a crispy top layer, enhancing the texture of the cheese and broccoli.

• Slow Cooker Method: If you have a bit more time, place the leftover casserole in a slow cooker. Set it on low heat and let it warm for about 1-2 hours. This method is great for maintaining the moisture and flavor of the chicken and rice.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Mixing bowl: A large bowl to combine all the ingredients thoroughly.

• Baking dish: A greased dish to transfer the mixed ingredients into for baking.

• Measuring cups: Essential for accurately measuring the rice, chicken, broccoli, cheese, soup, and milk.

• Cheese grater: Used to shred the cheddar cheese if it’s not pre-shredded.

• Spatula: Handy for mixing the ingredients together in the mixing bowl.

• Knife: Necessary for chopping the broccoli into smaller pieces.

• Cutting board: Provides a safe surface for chopping the broccoli.

• Can opener: Used to open the can of cream of chicken soup.

• Oven mitts: Protects your hands when placing the baking dish in the oven and taking it out.

• Cooling rack: Allows the casserole to cool slightly before serving.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken from the store instead of cooking and shredding your own.

Frozen broccoli: Opt for frozen broccoli florets which are already chopped and can be quickly steamed or microwaved.

Instant rice: Utilize instant rice or microwaveable rice packets to cut down on cooking time.

Pre-shredded cheese: Buy pre-shredded cheddar cheese to eliminate the need for grating.

One-pot cooking: Cook the rice, chicken, and broccoli together in one pot to reduce the number of dishes.