Chicken Broccoli Rice Casserole
One pan is all you need for this yummy casserole!
Ingredients
- 1 lb chicken breasts or tenderloins, season with salt and pepper
Mix Together:
- 1 1/2 cup chicken broth
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 10 oz can cream of chicken soup
- 3 cups broccoli, diced
- 1 cup white rice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning (optional)
- 6 slices provolone cheese (or 1 cup your choice shredded cheese)
Instructions
- Preheat oven to 400℉. Grease a baking pan. Season chicken breasts with salt and pepper and set aside. If they are more than 3/4 inch thick, place them between two pieces of plastic wrap and pound them out thinner so they bake quickly and evenly. My preference for this recipe is chicken tenderloins.
- Prep broccoli - cut the stems off and dice into bite size or smaller pieces if you are using fresh broccoli. Frozen works fine as well - just make sure to thaw and strain the water off.
- Mix together the broccoli, rice and all remaining ingredients in a bowl then dump into greased baking pan. Dip chicken into the mixture to coat it, then place the chicken in the pan with the rice and liquids.
- Cover the pan with aluminum foil and bake for 30-45 minutes until the rice is done. Once the rice is tender, remove the tin foil and put the cheese slices on top, once the cheese is melted remove from the oven.
- Serve and enjoy!
