Packed with cheese, chicken, broccoli, and rice, this Chicken Broccoli Rice Casserole is a quick and easy weeknight dinner that comes together in no time.
INGREDIENTS
1 (10.5-ounce) can cream of chicken soup
1 cup sour cream
1/2 cup mayonnaise
1/2 cup chicken stock
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 cups cooked white rice
3 cups diced cooked chicken
12 ounces frozen chopped broccoli
12 ounces shredded cheddar cheese, divided
Fresh chopped parsley, for garnish (optional)
INSTRUCTIONS
Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray and set it aside.
In a medium-sized bowl, combine the cream of chicken soup, sour cream, mayonnaise, chicken stock, salt, and pepper. Whisk until the mixture is smooth.
In a large bowl, mix together the cooked rice, diced chicken, broccoli, and half of the shredded cheese.
Pour the soup mixture into the bowl with the rice and chicken, stirring to combine everything evenly.
Transfer the mixture into the prepared baking dish, smoothing out the top.
Cover the dish with foil and bake for 50–55 minutes, or until it’s bubbly and heated through.
Remove the foil, sprinkle the remaining cheese on top, and bake for an additional 5–10 minutes, until the cheese is melted.
Garnish with parsley, if desired, and serve hot.
NOTES
Chicken options: Rotisserie chicken works well, or you can boil and chop fresh chicken.
Broccoli: Both fresh (cooked) and frozen broccoli can be used.
Rice substitution: Swap white rice for brown or wild rice if preferred.
Soup substitution: Cream of chicken can be replaced with
CREAMY SPINACH AND MUSHROOM CHICKEN
Whether you’re preparing a quick weeknight meal or a dish for a special occasion, this Creamy Spinach and Mushroom Chicken recipe is an ideal choice! Tender chicken breasts, buttery mushrooms, and fresh baby spinach are enveloped in a rich, creamy sauce—no flour, cornstarch, or roux required.
Equipment
Heavy-Bottomed Skillet or Dutch Oven
INGREDIENTS
2 boneless, skinless chicken breasts
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon dried thyme
3 tablespoons butter, divided
1 tablespoon olive oil
8 ounces cremini or button mushrooms, sliced
1 ¼ cups heavy cream, divided
½ cup grated Parmesan cheese (Parmigiano Reggiano recommended)
2 handfuls baby spinach (about 5-6 cups)
INSTRUCTIONS
Prepare the Chicken:
Slice each chicken breast in half widthwise to create two thinner pieces. Season both sides with salt and pepper to taste.
In a small bowl, combine ¼ teaspoon salt, ¼ teaspoon black pepper, paprika, garlic powder, and dried thyme. Set the seasoning mix aside.
Cook the Chicken:
Heat a heavy-bottomed skillet or Dutch oven over medium heat. Add 2 tablespoons of butter and swirl until melted, then add 1 tablespoon of olive oil.
Place the chicken pieces in a single layer in the skillet. Sprinkle half of the seasoning mix over the chicken. Cook for 4-5 minutes on one side.
Flip the chicken and cook for another 3-5 minutes, or until the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside on a plate.
Cook the Mushrooms:
Off the heat, add the remaining tablespoon of butter to the skillet. Swirl to melt.
Add the mushrooms and toss to coat in butter. Sprinkle in the remaining seasoning mix.
Sauté the mushrooms over medium heat for about 5 minutes, until soft and most of the liquid has evaporated. If browning on the skillet makes it hard to cook, deglaze the pan with wine, broth, or water.
Make the Sauce:
Pour in ¾ cup of heavy cream, scraping the browned bits from the bottom of the skillet with a wooden spoon. Reduce the heat to medium-low.
Simmer for 3-5 minutes, stirring and scraping until the sauce thickens.
Stir in the Parmesan cheese until fully melted. Add the remaining ½ cup of heavy cream to thin the sauce, stirring well.
Add Spinach and Combine:
Add 2 large handfuls of fresh baby spinach (3-4 cups) to the sauce. Stir until the spinach wilts and reduces in volume, about 1-3 minutes. Add more cream if needed.
Finish the Dish:
Return the chicken to the skillet, spooning the sauce over each piece or tossing them to coat evenly. Adjust salt and pepper to taste.
Garnish with extra Parmesan cheese if desired. Serve immediately.
NOTES
Serving Suggestions: Pair with steamed or roasted vegetables, cauliflower rice, cooked rice, pasta, mashed potatoes, roasted potatoes, or a simple tossed salad.
Lighter Option: Substitute half the cream with chicken broth for a lighter version.
