Ingredients
Scale
- 2 cups long-grain white rice (uncooked)
- 4 cups chicken broth (or water with bouillon)
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 12 oz bag of frozen broccoli florets
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1 small yellow onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1.5 cups shredded cheddar cheese, divided
- 1 tablespoon vegetable oil
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with non-stick spray or a little oil. Start by cooking your rice. In a medium pot, bring the chicken broth to a boil, add the rice, cover, and reduce heat to low. Simmer for 15-18 minutes until the liquid is absorbed. While the rice cooks, dice your onion and chop the chicken into small, uniform cubes.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and diced onion. Sauté until the chicken is browned on the outside and the onions are translucent (about 5-7 minutes). In a large mixing bowl, combine the cooked rice, sautéed chicken and onions, frozen broccoli (no need to thaw), condensed soups, garlic powder, onion powder, black pepper, and 1 cup of the shredded cheese. Stir everything until the ingredients are thoroughly coated in the sauce.
- Transfer the mixture into your prepared baking dish, spreading it out evenly with a spatula. Cover the dish tightly with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and sprinkle the remaining 0.5 cup of cheese over the top. Return the dish to the oven, uncovered, for another 10-15 minutes or until the cheese is melted and bubbly and the edges are slightly golden. Let the casserole rest for 5 minutes before serving to allow the sauce to set.
- Cook Time: 50 minutes