Best Leftover Chicken With Broccoli Rice Casserole Recipes

EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
• Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.

CHICKEN BROCCOLI RICE CASSEROLE

Steps:

• Preheat oven to 375°F.
• In a dutch oven or large ovensafe pot, cook onion in butter over medium heat until tender, about 4 minutes. Add garlic and cook just until fragrant.
• Stir in cream cheese and herbs. Cook until creamy. Add chicken broth, rice and broccoli.
• Bring to a boil, turn off heat and cover. Let sit undisturbed for 5 minutes.
• Once the rice has rested and is tender, stir in chicken, sour cream, and cheeses.
• Top casserole with cheese and breadcrumbs (if using).
• Bake uncovered for 20 minutes or until heated through and cheese is lightly browned.

LEFTOVER CHICKEN WITH BROCCOLI, & RICE CASSEROLE

Steps:

• Cook the rice as indicated on the packages. It takes about 7 minutes for one package, about 7-9 for 2.
• For the chicken you can use rotisserie chicken or cold leftover chicken breast. Cube those into about 1/2"-1" cubes.
• Chop the broccoli to your liking. I steam it beforehand. These are also leftovers.
• Add the chicken and broccoli to the bottom with the chicken broth (You know, the stuff from the box!). Add rice on top once it's done cooking on the stove. Mix around if you like. Then put the Parmesan on top. (I use freshly grated Parmesan. You can use whatever cheese you want.)
• Preheat the oven to 350 deg F. Cook for approx. 15-20 minutes or until the cheese is nice and gooey. Enjoy!

CREAMY CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.
• Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.
• Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.