Ingredients
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3 Cups White Long Grain Rice
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1 Pound Broccoli
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2 10.5 Ounce Cans Cream of Mushroom Soup
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1 Cup Sour Cream
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2 Cups Shredded Cheddar Cheese
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2 Teaspoons Kosher Salt
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1 Teaspoon Black Pepper
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2 Teaspoons Onion Powder
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2 Teaspoons Garlic
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Optional
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2 Cups Cooked and Shredded Chicken Breast
Directions
- Prepare Ingredients: Preheat oven to 400. Cook rice according to package directions. Chop broccoli into small pieces. Shred cheese if needed. Grease a 9×13 inch baking dish.
- Roast Broccoli: Lay the chopped broccoli onto a large baking sheet and drizzle with olive oil. Place in the preheated oven and roast for 15-20 minutes until it begins to brown. Remove from the oven and let cool for several minutes before using it in step 3.
- Mix Casserole: In a large bowl mix together the cooked rice, roasted broccoli, cream of mushroom soup, sour cream, 1/2 the shredded cheese, salt, pepper, onion, and garlic powder and, if using, the shredded chicken. Pour the mixture into the greased 9×13 baking dish and spread across the dish evenly. Top with the remaining shredded cheese and place, uncovered in the oven to bake for 20-25 minutes.
- Serve: Remove the casserole from the oven once the cheese has begun to brown. Let cool for 5-10 minutes before eating.
Meal Prep Tip:
This meal lasts for up to 5 days in the refrigerator. It can also be prepared in advance as a “freezer meal”. to do this, prepare as above except do not bake before freezing. After mixing together the ingredients, pour the mixture into a disposable baking dish. Top with cheese and place uncovered and uncooked in a freezer for 2-3 hours. Remove the dish and cover with plastic wrap or a lid and store it back in the freezer for up to 6 months. To reheat, remove the pan from the freezer 2 hours before baking and let sit on the counter to partially thaw. Bake, covered with tin foil for 30-45 minutes until the center reaches an internal temperature of 160.
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