This Chicken Broccoli Rice Casserole recipe is a wonderful weeknight dinner the entire family will love! Super easy, too, all in one pan!
Prep Time: 15mins
Cook Time: 35mins
Total Time: 50mins
3cupsfresh broccoli florets, roughly chopped into bite-sized pieces
2cupschopped cooked chicken (rotisserie or oven roasted)
1 1/2cupsconverted rice, cooked according to package directions (see note)
2cupsshredded sharp cheddar cheese, divided
1tablespoonspicy brown mustard
1/4teaspoonground black pepper
1/4teaspoonSriracha hot sauce
1/3cupPanko bread crumbs, lightly toasted
1/4cupgrated fresh Parmesan cheese
Preheat oven to 350 degrees F.
Bring 2 cups water to boil in a 10-inch cast iron skillet. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain well and wipe the skillet dry.
In a large bowl, whisk together the sour cream, mayonnaise, mustard, Worcestershire sauce, salt, onion powder, garlic powder, black pepper, and Sriracha. Stir in the cooked broccoli, chicken, cooked rice, and 1 cup of the cheddar cheese.
Spoon mixture into the skillet and loosely cover with foil.
Bake for about 25 minutes until bubbly; toss the toasted breadcrumbs with the melted butter and sprinkle on top, along with the Parmesan, and remaining 1 cup of cheddar cheese.
Bake, uncovered, for another 5-10 minutes until the cheeses are melted.
Let stand 10 minutes.
Serve and enjoy!
I used an 8.8 ounce pouch (1 1/2 cups) Uncle Bens converted “ready rice”For recipe variations and freezer information, please refer to the full article.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.