This Chicken Broccoli and Rice Casserole is a delicious, simple dinner made completely from scratch that will quickly become a weeknight favorite! It’s comforting, flavorful, and loaded with veggies, fluffy rice, shredded chicken and cheese. 

I’ll be honest, I was not always a fan of casseroles. (what!!?) I didn’t like the idea of preparing everything, dump into one dish and bake. It just seemed odd and not appetizing to me at all! But how times have changed. 😉 Casseroles are pure comfort foods to me! I love them all! Well, except if they contain tuna then no thanks. Ha!! But being a busy mom of 3 boys, I absolutely love prepping my dinners in the morning, covering them up and baking them after school pick-up. So casseroles have become a win in my recipe book! 

This casserole might have a few extra steps and prep than a usual casserole but it’s worth every step! It can all be done in 10 minutes and the oven does the rest. I use leftover rotisserie chicken for this recipe but you can also use baked chicken breasts. Serve it alongside a tossed salad and fresh dinner rolls and you have another simple but delicious dinner that’ll be going in your recipe book! 😉

Enjoy! It’s super easy and almost impossible to mess up.

Yield: 4 servings

INGREDIENTS

• 3 tablespoons butter
• 1 small yellow onion, diced
• 1 large carrot, diced 
• 3/4 cup frozen peaches and cream corn
• 2 cup steamed broccoli florets 
• 1 cup shredded chicken 
• 1 cup sour cream
• Salt and pepper to taste
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground thyme 
• 1 cup long grain rice 
• 2 cups chicken broth 
• 1 1/2 cups cheddar cheese, shredded

INSTRUCTIONS

1. Preheat the oven to 350F. Lightly grease the bottom and sides of a 9×9 casserole dish with cooking spray; set aside. 
2. Place butter in a large skillet over medium heat. Once melted, add onions, carrots and corn and cook until vegetables start to soften, 5-7 minutes. Stir in broccoli, shredded chicken and sour cream. 
3. Stir well to combine everything then add in salt, pepper, garlic powder, thyme, rice and chicken broth. Stir to mix well until there’s no lumps. 
4. Slowly add the shredded cheese to the mixture and stir well. 
5. Pour everything into the prepared baking dish. 
6. Bake for 35-40 minutes or until rice is completely cooked and there’s no liquid left. Serve hot with tossed salad and dinner rolls.