Chicken Broccoli Rice Casserole

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 481cal

Preheat oven to 350 degrees F and lightly grease a 9x13" baking dish.
Rinse rice thoroughly in a fine mesh sieve.
Add broth, uncooked chicken breasts, broccoli, rice, half and half, seasoning salt, Italian seasoning, onion powder and black pepper to the baking dish. Stir to combine and place dots of butter over top.
Seal tightly with foil and bake for 40-50 minutes, until rice is al dente.
Remove foil and sprinkle with cheese. Return to oven to melt and serve.

Ingredients and Substitutions:

Rice: any long grain white rice will work well in this recipe. Unfortunately I have not tested with brown rice so I can't say how the recipe would change.
Chicken: it might seem strange to add uncooked chicken to a casserole, but it works just great! If you have pre-cooked Crockpot Shredded Chicken or Perfect Roast Chicken, you can add those in instead!
Broth: I always start with low sodium broth and season as needed. If you are starting with salted broth you will want to reduce the added salt and adjust as needed.
Cream: any kind of cream will work in here, a heavier cream will have a richer flavor.
Seasoning salt: adjust as needed according to the broth you are using. I like Lawry's seasoning salt, but you can also use 1-1.5 teaspoons of regular salt and add other seasonings as desired.
Make it dairy free: you can swap the cream with additional broth and leave out the cheese for a dairy-free meal.