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Broccoli Cheese Chicken and Rice
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Broccoli Cheese Chicken And Rice

Course Main Course
Cuisine American
Keyword broccoli-cheese-chicken-rice-casserole
Prep Time 20 minutes
Cook Time 45 minutes
RestingTime 10 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 403kcal
Author Melissa Sperka

Ingredients

  • 2 5 oz packages yellow rice i.e. Mahatmas cooked per package directions
  • 1 10 oz can broccoli cheese soup
  • 1 10 oz can cream of celery soup
  • ½ cup mayonnaise
  • 1 5 oz evaporated milk
  • 1 2 oz jar diced pimiento (optional) drained
  • 2 Tbsp butter melted
  • 3 cups cooked rotisserie chicken roughly chopped
  • 2 tsp rotisserie chicken seasoning
  • 1 tsp garlic salt
  • 1 tsp lemon pepper
  • 3 cups shredded sharp cheddar cheese divided
  • 3 cups broccoli florets lightly steamed crisp tender
  • 5 green onion thinly sliced

Instructions

  • Preheat the oven to 350°F. Spray a deep 13 x 9-inch casserole dish with cooking spray. Set aside.
  • Cook the rice per the package instructions just until tender then drain and cool. This can be done in advance, if desired. Do not overcook. 
  • In a medium size mixing bowl, whisk together the broccoli cheese soup, cream of celery soup, mayonnaise, evaporated milk, pimientos, butter, rotisserie chicken seasoning, garlic salt and lemon pepper. 
  • Add the cooked rice, chopped chicken, 2 cups cheese, steamed broccoli and green onions. Stir until fully combined.
  • Pour into the prepared dish, then sprinkle with the remaining 1 cup of shredded cheese.
  • Bake for 35-45 minutes until heated through and bubbly around the edge. 
  • Rest for 5-10 minutes, then serve. 

Nutrition

Serving: 1serving | Calories: 403kcal | Carbohydrates: 34g | Protein: 27g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1528mg | Potassium: 611mg | Fiber: 3g | Sugar: 3g | Vitamin A: 982IU | Vitamin C: 33mg | Calcium: 357mg | Iron: 1mg