That chicken broccoli casserole that my family devoured five minutes ago? Seriously amazing. You know that you have made something great when four children all have smiles on their faces while eating it. No whining. No complaining. Kind of a miracle…
Ingredients for Chicken Broccoli Casserole:
- 2 Small bunches of broccoli
- 3 Chicken boneless breast halves, cubed
- 2 Cups of uncooked rice
- 4 Cups of water
- 8 oz. shredded cheese (cheddar, 4 cheese, or Colby Jack are our favorites)
- 1 1/2 Tbsp. parsley
- 1 Tbsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
Now, I know that you are wanting to know the magic that this lovely casserole holds. So, here it is.
Preheat the oven to 350˚F. Because if you don’t, you can’t bake this. Do it now. I’ll wait.
Evenly distribute the two cups of uncooked rice on the bottom of a 13×9 baking dish. Sprinkle, parsley, onion powder, garlic powder, salt and pepper onto the rice. I know that I put measurements up there, but seriously, just do it until it looks pretty. And smells pretty.
Because food should be pretty.
Pour the 4 cups of water into the baking dish and mix it all together, so that the spices are combined with the rice. Don’t leave nasty patches of parsley. No one will like that.
Chop up the 2 small heads of broccoli into small bite-size pieces. Not like the bites of a giant. More like five-year old bites. Little.
Unless you are my child in which case you regularly shove large amounts of food deep into your mouth in some odd cheek stretching exercise. And then show me.
We are not talking about that kind of bites. Layer the broccoli pieces on top of the rice and water.
Go ahead push them down into the water a bit. At this point, your casserole will begin to resemble the depths a swamp. Without all the creepy things, of course.
Top the broccoli with 1 cup of shredded cheese. Restrain yourself from pouring all of it on. I know you want to eat all the cheese, but we are going to need some for later.
Chop the 3 boneless chicken breasts into 1″ cubes. Really, just imagine that you did. Take your kitchen scissors and chop it up.
Layer on top of the shredded cheese. It’s okay. We still have more cheese.
Do not eat the remaining cheese. Stop…
Bake for 55 minutes. Be smart like me and set the timer. Because we both know that if you don’t set the timer, you will have no idea how long the casserole has actually been cooking.
Top with the remaining cheese (which you didn’t eat…) and bake for another 5 minutes to melt the cheese to ooey, gooey goodness.
Then, let it set for 5 minutes to cool down, otherwise you will be burning your mouth on this cheesy goodness! Trust me.