Broccoli Cheese Casserole (Print Version)
# Ingredients:
→ Base Layer
01 -
14.5 oz can chicken stock
02 -
10.5 oz can cream of chicken soup
03 -
5.7 oz package cheddar broccoli rice blend
04 -
5.5 oz package chicken flavored broccoli rice blend
→ Main Ingredients
05 -
1 lb frozen chopped broccoli, thawed
06 -
1 1/2 lbs chicken tenders
07 -
1 tablespoon Old Bay seasoning
08 -
3 cups shredded Mexican cheese blend
→ Garnish
09 -
Fresh parsley for garnish (optional)
# Instructions:
01 -
Preheat oven to 375°F. Get out a 9x13 inch deep casserole dish for assembly.
02 -
In the bottom of the casserole dish, combine chicken stock and cream of chicken soup. Whisk together until smooth and well combined.
03 -
Add both rice and pasta blend packages to the liquid mixture. Whisk everything together until the rice is evenly distributed and all contents are moistened.
04 -
Spread the thawed chopped broccoli evenly over the rice mixture, covering the entire surface. Make sure broccoli is well-drained before adding.
05 -
Arrange the raw chicken tenders on top of the broccoli layer, fitting them in the best way possible to cover most of the surface area.
06 -
Sprinkle Old Bay seasoning evenly over the chicken tenders. Then spread the shredded Mexican cheese blend over the entire top, covering the chicken completely.
07 -
Cover the casserole tightly with aluminum foil and bake for 45 minutes, until chicken is cooked through and rice is tender.
08 -
Remove from oven and let rest for 10 minutes before serving. Garnish with fresh chopped parsley if desired and serve directly from the casserole dish.
# Notes:
01 -
Make sure to thaw and drain the broccoli well to prevent excess moisture
02 -
This is a complete one-dish meal with protein, vegetables, and starch
03 -
You can substitute chicken seasoning blend for Old Bay if preferred