Chicken Broccoli Rice Casserole
Craving a warm, hearty bowl of American comfort food? This golden and green casserole is the way to go!
Servings 6 servings
Calories 442kcal
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion finely chopped
- 2 boneless skinless chicken breasts cubed
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup uncooked long-grain white rice
- 1 can cream of mushroom soup 10.5 ounces
- 2 1/3 cups low-sodium chicken broth
- 2 cups fresh broccoli florets
- 1 1/4 cups shredded cheddar cheese
- Freshly chopped parsley for garnish
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and cubed chicken.
- Cook until chicken is no longer pink and onions are translucent, about 5-7 minutes. Season with Italian seasoning, garlic powder, salt, and pepper.
- Stir in the uncooked rice and pour in the soup and chicken broth. Bring to a boil, then reduce heat to a simmer. Cover, and let cook until rice is tender, about 15 minutes. If the mixture becomes dry, add a small amount of broth to moisten it.
- Add the broccoli florets to the skillet, cover, and let cook for an additional 5 minutes. Adjust seasonings as needed.
- Sprinkle shredded cheddar cheese over the top and cover until cheese is melted, about 3-5 minutes. Optionally, transfer the skillet to the oven and broil it to brown the cheese.
- Sprinkle with freshly chopped parsley when serving.
Nutrition
Calories: 442kcal | Carbohydrates: 30g | Protein: 43g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 271mg | Potassium: 787mg | Fiber: 1g | Sugar: 1g | Vitamin A: 423IU | Vitamin C: 27mg | Calcium: 209mg | Iron: 2mg