Description
A comforting, set-it-and-forget-it casserole featuring tender chicken, creamy sauce, and nutritious broccoli, perfect for busy weeknights or family gatherings.
Ingredients
- 2 cups cooked rice (white or brown)
- 1 pound boneless, skinless chicken breasts
- 2 cups broccoli florets (fresh or frozen)
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
Instructions
- Place the chicken breasts in a single layer at the bottom of the crockpot. Season lightly with salt and pepper.
- In a bowl, whisk together the cream of chicken soup, milk, garlic powder, and a pinch each of salt and pepper until smooth.
- Pour the soup mixture evenly over the chicken, spreading it to cover the pieces.
- Evenly layer the broccoli florets over the top of the sauce.
- Add the cooked rice over the broccoli, spreading it gently.
- Cover and cook on LOW for 6–8 hours, or until the chicken is fork-tender and reaches an internal temperature of 165°F.
- About 10 minutes before serving, stir in the shredded cheddar until melted.
- Serve with shredded or sliced chicken as desired.
Notes
Use cream of mushroom or celery for different flavors. Store leftovers in airtight containers and refrigerate up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American