Casseroles are comforting, convenient, and so easy to make. This version features flavorful roasted chicken, fresh broccoli, and plenty of gooey cheese. The best part? You can assemble all of the ingredients up to one day ahead of time and store the casserole in the fridge until you're ready to bake it.
This casserole is hearty and large enough to serve at least 6 very hungry adults. If you have a smaller household, the leftovers are absolutely delicious and will keep for 4 days.
Things You'll Need
- 3 tablespoons olive oil
- 1 cup brown rice
1 1/2 cups water
- 1 teaspoon salt, divided; more to taste
- 1 yellow onion, finely chopped
- 1 head of broccoli, chopped into small florets
2 cups cream of chicken soup
- 2 cups grated cheddar cheese, divided
- 1 teaspoon black pepper
- 1 cooked rotisserie chicken, cut into bite sized pieces
Scallions, chopped, for garnish (optional)
Heat 2 tablespoons of the oil in a medium saucepan over medium-high heat. Add rice and cook, stirring frequently, until translucent, about 2 minutes. Add water and 1/2 teaspoon of salt and bring to a boil. Cover the rice and reduce the heat to a simmer, cooking until the water is completely absorbed, about 25 minutes. Remove pan from the heat, fluff it with a fork, and let it rest, covered, for 10 minutes. Transfer rice to a large mixing bowl and set aside.
Preheat oven to 350° F. Add remaining 1 tablespoon of oil into a large skillet over medium heat. Add the chopped onion and cook, stirring frequently, until softened -- about 5 minutes. Add the chopped broccoli and cook for an additional 5 minutes.
Add the cooked broccoli mixture, cream of chicken soup, 1 cup of the cheese, remaining salt and pepper, and chicken to the large bowl containing the rice; stir well to combine all of the ingredients together.
Transfer rice mixture to a 9x13 inch baking dish and spread it evenly with a rubber spatula. Sprinkle the top with the remaining cheese. Bake for 30 minutes, or until golden brown and bubbly.
Sprinkle with scallions, if desired, and serve!