Chicken Broccoli Rice Casserole

Ingredients

• • 1 (10.5 oz) can condensed cream of chicken soup
• • 2 cups chicken broth, water, or milk
• • 1 cup uncooked long grain white rice
• • 1 lb uncooked boneless, skinless chicken breasts or boneless, skinless chicken thighs, diced
• • 1 (12.6 oz) bag frozen baby broccoli florets (or cuts)
• • 1 cup grated sharp cheddar cheese
• • Kosher salt and ground black pepper, to taste
• • Optional: additional herbs and seasoning of choice, such as garlic powder, onion powder, paprika, thyme, rosemary, basil, oregano, chives, parsley, or seasoned salt

Steps

1. 1.Preheat oven to 375°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. In the prepared dish, whisk together the cream of chicken soup and the broth or water.
2. 2.Stir in the uncooked rice, the uncooked chicken, and the frozen broccoli. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Add extra herbs and spices at this time, if you like. Stir again so that everything is well combined.
3. 3.Cover tightly with foil and bake for 55-60 minutes, or until most of the liquid is absorbed, the rice is tender, and the chicken is cooked through. Use a fork to fluff the rice. If your rice is still too firm after 1 hour, cover the dish tightly and return it to the oven for 5-10 more minutes. Be careful that you don't overcook the rice or it will become mushy. Sprinkle the cheese on top of the dish.
4. 4.Return to the oven for a few more minutes, just until the cheese melts.