Broccoli, Rice, Cheese, and Chicken Casserole
Ingredients
3 cups cooked rice (white or brown, about 1 cup uncooked)
2 tablespoons butter (or olive oil)
1 small onion, chopped
2 cloves garlic, minced (optional but adds extra flavor)
3 cups fresh broccoli florets, chopped into bite-sized pieces
(You can also use frozen broccoli; thaw and pat dry first.)
3 cups cooked chicken**, shredded or cubed
(Rotisserie chicken works well, or use leftover cooked chicken.)
1 can (10.5 oz) cream of chicken soup
(Cream of mushroom or cream of celery also works)
½ cup sour cream (or Greek yogurt)
1¼ cups shredded cheddar cheese (divided)
(Feel free to mix in other cheeses you enjoy, like mozzarella or Monterey Jack)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
¼ teaspoon paprika (optional, for color and flavor)
Broccoli, Rice, Cheese, and Chicken Casserole
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