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Broccoli Chicken Rice Casserole Soup Recipe

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DumpandBake Chicken Broccoli Rice Casserole The Seasoned Mom
DumpandBake Chicken Broccoli Rice Casserole The Seasoned Mom from www.theseasonedmom.com

Description

Broccoli chicken rice casserole soup is a hearty and comforting dish that is perfect for any meal, especially during the cold winter months. This recipe combines rice, chicken, broccoli, and cheese in a creamy soup that is both delicious and nutritious. It is a complete meal in a bowl that will warm you up and satisfy your hunger.

Prep Time

The prep time for this recipe is approximately 15 minutes. This includes chopping the broccoli, cooking the rice, and shredding the chicken.

Cook Time

The cook time for this recipe is approximately 30 minutes. This includes cooking the soup on the stove and baking it in the oven.

Ingredients

  • 2 cups cooked white rice
  • 1 lb. boneless, skinless chicken breasts, cooked and shredded
  • 4 cups broccoli florets
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • 1 tsp. salt
  • 1/2 tsp. black pepper

Equipment

  • Large pot or Dutch oven
  • Baking dish
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Whisk

Method

  1. Preheat your oven to 350°F.
  2. Cook the rice according to the package instructions and set aside.
  3. Cook the chicken breasts in a pan or on the grill until fully cooked, then shred and set aside.
  4. Blanch the broccoli florets in boiling water for 2-3 minutes until they are slightly tender but still crisp. Drain and set aside.
  5. Melt the butter in a large pot or Dutch oven over medium heat.
  6. Add the flour and whisk until smooth, cooking for 1-2 minutes.
  7. Gradually add the chicken broth and milk, whisking constantly until the mixture is smooth.
  8. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes until it thickens.
  9. Add the shredded cheddar cheese, salt, and black pepper, stirring until the cheese is melted and the mixture is smooth.
  10. Add the cooked rice, shredded chicken, and blanched broccoli to the pot, stirring until everything is well combined.
  11. Pour the mixture into a baking dish and bake in the oven for 15-20 minutes until the cheese is bubbly and the top is golden brown.
  12. Let the casserole cool for a few minutes before serving.

Notes

This recipe can be easily adapted to include your favorite vegetables or meats. You can also use brown rice or quinoa instead of white rice for a healthier option.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 550
  • Protein: 34g
  • Carbohydrates: 34g
  • Fat: 30g
  • Cholesterol: 125mg
  • Sodium: 1200mg

Recipe Tips

To save time, you can use rotisserie chicken or leftover chicken instead of cooking and shredding chicken breasts. You can also use frozen broccoli instead of fresh broccoli if you prefer. If you want to make this recipe ahead of time, you can assemble the casserole and refrigerate it overnight. When you're ready to bake it, let it come to room temperature for 30 minutes before putting it in the oven. This recipe is great for meal prep or leftovers. You can store it in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months. Simply reheat it in the microwave or oven before serving.

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