Ingredients
Method
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cream of chicken soup, chicken broth, and seasoning salt. Mix well before adding the rice.
- Add the long grain rice and stir to combine, ensuring that the rice is well coated with the mixture.
- Fold in the shredded chicken and broccoli, mixing until combined.
- Pour the mixture into a greased baking dish. Sprinkle the shredded cheese on top.
Cooking
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden and bubbling.
- Remove from the oven and allow to rest for a few minutes before serving.
Notes
Casserole is freezer-friendly; just wrap it tight and bake from frozen, adding about 15 extra minutes. For vegetarian options, substitute chicken with beans, mushrooms, or plant-based meat.
