Description
A simple and comforting dish made with broccoli, rice, and cheese, perfect for family dinners.
Ingredients
- 4 cups cooked white rice
- 4 cups broccoli florets, fresh or frozen
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- ½ cup milk
- 1½ cups shredded cheddar cheese, divided
- ½ small onion, finely diced
- 2 tablespoons butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup crushed buttery crackers
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- If using fresh broccoli, steam it for 3–4 minutes until slightly tender. If using frozen broccoli, thaw and drain well.
- Melt 2 tablespoons butter in a skillet over medium heat. Add the onion and cook for 3–4 minutes, until softened.
- In a large bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, black pepper, and salt.
- Stir in the cooked rice, broccoli, sautéed onion, and 1 cup cheddar cheese.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the remaining ½ cup cheddar cheese over the top.
- Mix the crushed crackers with 2 tablespoons melted butter and sprinkle over the casserole.
- Bake uncovered for 25–30 minutes, until hot, bubbly, and golden on top.
- Let stand for 5 minutes before serving.
Notes
- For a vegetarian version, substitute the cream of chicken soup with a vegetable alternative.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Feel free to add cooked chicken or other vegetables for added flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg