Entree: United States – Chicken and Broccoli Rice Casserole

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 30 min

Additional 5 min

Total 50 min

Ingredients

- 1.5 lb (680 g) cooked shredded chicken, total
- 3 cups (600 g) cooked long-grain rice
- 4 cups (340 g) broccoli florets, fresh or lightly steamed
- 2 cups (225 g) shredded cheddar cheese

Instructions

1. Preheat the oven to 350°F (175°C). In a large bowl, combine the cooked shredded chicken and cooked rice.
2. Fold the broccoli florets into the chicken-and-rice mixture until evenly distributed.
3. Stir in half of the shredded cheddar until mixed through, reserving the remainder for topping.
4. Transfer the mixture to a 9x13-inch (23x33 cm) baking dish, spread evenly, and sprinkle the remaining cheddar over the top.
5. Bake in the preheated oven until the casserole is heated through and the cheese on top is melted and lightly browned, about 25–30 minutes.
6. Let rest for 5 minutes before serving so portions hold together.