Cheesy Chicken Broccoli Rice Casserole

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 Boneless Skinless Chicken Breasts

1 tablespoon Olive Oil

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

1 teaspoon Seasoned Salt

Salt and Black Pepper to taste

2 10.5 ounces Cream of Chicken Soup

1 10.5 ounce Cream of Mushroom Soup

½ cup Heavy Whipping Cream

3 cups Colby Jack Cheese (shredded)

12 ounces Frozen Broccoli

3 cups White Rice (cooked)

Directions

Rub chicken breasts with olive oil and season with onion powder, garlic powder, and seasoned salt. In a large skillet over medium high heat, cook chicken 4–5 minutes per side until internal temperature reaches 165°F, then cut into bite-sized pieces.

Lower the heat and add two cans of cream of chicken soup, one can of cream of mushroom soup, and heavy cream to the skillet. Season the sauce with salt and black pepper to taste then stir in 2 cups Colby Jack cheese until melted. Mix in the cooked chicken, frozen broccoli, and cooked rice until well combined.

Transfer the mixture to a 9x13 baking dish, top with 1 cup Colby Jack cheese, cover with foil, and bake at 350°F for 30–40 minutes until hot and bubbly. Serve and enjoy!

Nutrition

• Calories: 820 kcal
• Total Fat: 35 g
• Saturated Fat: 19 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.01 g
• Cholesterol: 114 mg
• Sodium: 1235 mg
• Total Carbohydrate: 91 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 34 g