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Cheesy Chicken Broccoli Rice Casserole

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A warm, comforting bake that combines creamy soups, rich cheese, and tender chicken into one satisfying dish.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, cooked and cut into bite-size pieces
  • 1 tablespoon olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoned salt
  • Salt and black pepper, to taste
  • 2 cans (10.5 oz each) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup heavy whipping cream
  • 3 cups shredded Colby Jack cheese, divided

Instructions

  1. Preheat the oven to 350°F (175°C). Position an oven rack in the center for even baking.
  2. Heat the olive oil over medium heat in a skillet. Season the chicken breasts with onion powder, garlic powder, seasoned salt, and salt and black pepper to taste. Cook the chicken until golden brown and cooked through, approximately 6 to 10 minutes per side.
  3. In a large bowl, combine the two cans of cream of chicken soup, the can of cream of mushroom soup, the heavy whipping cream, and 2 cups of shredded Colby Jack cheese. Stir until smooth and evenly blended.
  4. Cut the cooked chicken into bite-size pieces and mix into the soup and cheese mixture until well coated.
  5. Pour the combined mixture into a baking dish and spread it evenly. Sprinkle the remaining 1 cup of shredded Colby Jack cheese on top.
  6. Bake for 25 to 30 minutes or until the cheese is bubbly and golden. Let cool slightly before serving.

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat individual portions in the microwave or rewarm the whole dish in a 350°F oven until heated through.

Nutrition

Keywords: casserole, chicken, cheese, broccoli, comfort food

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