![]() The nutritional information listed in the recipe card below is based on six servings. Then remove the foil and bake another 15 to 20 minutes or until the cheese is melted and the casserole is bubbling. When you are ready to bake it, take it right from the freezer, top it with the remaining cheddar cheese and fried onions and put in the oven.īake your frozen casserole for 45 minutes covered at 350 degrees. Wrap it several times in aluminum foil or plastic wrap before placing it in the freezer. Like the instructions above, you want prepare your casserole but not top it. ![]() Use an aluminum disposable baking dish so you don’t have to worry about your frozen glass or ceramic dish cracking and breaking in your hot oven. This chicken broccoli rice casserole makes a great freezer meal! Just five extra minutes of bake time and you have a delicious chicken and broccoli casserole. When you get home from work the next night, pull it out, add the remaining cheese and fried onions, and pop it in the oven. Pour the ingredients into the casserole dish and sprinkle Ritz crackers. Mix together all the ingredients except the Ritz crackers. Uncover, stir, top with Cheddar cheese, and cover again. Preheat oven to 375 ☏ and grease a 9×13 inch casserole dish. Bake in the preheated oven for 30 minutes. Transfer mixture to the prepared baking pan and cover with foil. Combine chicken, condensed soup, broccoli, rice, and water in a bowl mix thoroughly. ![]() Spray a 9x13-inch baking pan with cooking spray. This makes it perfect for a busy week night.įollow the instructions up until you put the mixture in the casserole dish and the stop. Preheat the oven to 375 degrees F (190 degrees C). I love that this chicken broccoli cheese rice casserole is an easy make ahead meal. It makes the exact amount the can gives you, so it’s a perfect swap out. 41 comments This chicken broccoli rice casserole is an easy and delicious recipe that’s topped with a cheesy and crumbly Ritz cracker topping. But, you can also substitute that with my homemade condensed cream of chicken soup! So this chicken broccoli rice cheese casserole has the short cut of using the store bought condensed cream of chicken soup. Chicken and Broccoli Rice Casserole By Sarah Copeland Armando Rafael for The New York Times. ![]() I know there are a lot of people who get turned off from recipes that call for condensed soup. When you're ready to bake, top with your breadcrumbs and broil!Ĭover the baking dish or transfer or it to an airtight container and store in the fridge where leftovers should last for 3 to 4 days.Totally from scratch Chicken Broccoli Rice Casserole Brown rice often takes longer than white rice to cook, so make sure to keep an eye on it, and increase your cooking time.Ībsolutely! Simply prepare the casserole until the end of step 2, then wrap tightly and place in the fridge where it will keep for around 3 days. Sure! If you prefer brown rice instead of white rice, just add an extra 1/2 cup chicken broth, and keep a little extra on the side to add in case the skillet is looking dry. If you cook your broccoli before adding to your skillet mixture, the end result will be mushy pieces of broccoli, and nobody wants that. The broccoli will cook in the skillet and under the broiler, resulting in cooked florets that still have that bite of crispness we want. Filled with chicken, broccoli, rice and plenty of cheese, this hearty bake is basically a leveled up, heartier version of our broccoli cheddar soup you can enjoy all year round.Ĭan I put raw broccoli in this casserole? Comfort food at its finest, this casserole makes weeknight dinner an absolute breeze. Easy and comforting are two necessities when it comes to weeknight dinners, and this chicken broccoli casserole encapsulates both of those words perfectly. ![]()
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