Chicken-Broccoli-Rice Casserole

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon cubes

Water with bouillon is a cost-effective substitute for broth.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Processed cheese is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

broccoli

🥗Healthier: broccolini

💰Cheaper: frozen broccoli

Frozen broccoli is often less expensive and lasts longer.

Wash your hands before starting.

Read the recipe through and gather all ingredients.

Pour 1.5 cups of long grain rice into a pot.

Add 3 cups of water to the pot.

Add about 0.5 teaspoons of salt to the pot.

Stir the rice, water, and salt together with a fork or spoon.

Bring the mixture to a boil on the stovetop.

Once boiling, lower the heat to the lowest setting and cover the pot.

Set a timer for 18 minutes and shut off the burner.

After 18 minutes, remove the pot from heat and let it sit to steam for 10 minutes.

Add 1 cup of diced chicken to the pot.

Dump in a can of cream of mushroom soup.

Add a little milk to thin it out.

Sprinkle in about 0.5 teaspoons of onion powder or chopped onion if preferred.

Add some salt and black pepper to taste.

Add frozen broccoli directly into the pot without thawing.

Stir everything together until well mixed.

Grease a square pan with a paper towel and a little oil to prevent sticking.

Dump the casserole mixture into the greased pan and spread it out evenly.

Sprinkle cheese on top of the casserole.

Preheat the oven to 350 degrees Fahrenheit.

Place the casserole in the oven and cook for 30 minutes.

After 30 minutes, remove the casserole from the oven using pot holders.

Place the casserole on a dish towel to avoid burning the counter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens