Broccoli Chicken Rice Casserole

here's what you'll need

  • Oven
  • 9x13 or similar size baking dish
  • Saucepan/small pot or rice cooker (way better)
  • Large bowl for the mixin
  • Cooked rice (1.5 cups uncooked) - Jasmine, long grain, short grain, whatevs
  • Some raw chicken (thawed) - idk, like 1-1.5 lbs of chicken, depending on how chickeny you want this shit
  • BUTTER! Or oil I guess.
  • 2 bags frozen steam-in-the-bag broccoli. Or fresh, but then you gotta chop it and partially cook it and stuff
  • half an onion or something
  • 1 can cream of chicken soup
  • 1 small can mushrooms (drained)
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 2 tbsp mayo
  • A whole honkin' amount of shredded cheese of some kind (I like cheddar for this)
  • salt
  • pepper
  • garlic powder
  • ground thyme

You gotta eyeball all the seasonings, cheese, etc, so good luck

let's make this shit

Cook 1.5 cups white rice. Cook it in low sodium chicken broth for more flavor, but not required!

Cut raw chicken into bite size pieces and cook with oil/butter, salt, pepper, and Italian seasoning. Set aside.

Cook onions in butter. Set aside.

Microwave 2 bags of Steamfresh broccoli florets and drain off any excess water.

In a large bowl, combine 1 can cream of chicken soup, 1/2 cup milk, 1/2 cup sour cream, 2 tbsp mayo, the onions, 1 small can mushrooms (drained), a couple handfuls of shredded cheddar cheese, salt, pepper, garlic powder, and ground thyme.

Grease a 9x13 baking dish. Dump in the rice, broccoli, chicken, and all the mixture in the bowl. Fold until well combined. Top with more cheese.

Bake at 350F for 35 minutes or until cheese is browned. Boom.