This is so yummy. Cheese and broccoli are such a great flavor combination and the rice and chicken give it a hearty and nutritious boost. Plus, using instant rice means there is no rice cooking required before it goes in the oven. It all magically bakes together into one delicious dish!

This is such an easy recipe. It can be in the oven really quickly, especially if you have leftover chicken or broccoli in the fridge. Feel free to use frozen broccoli if that’s easier for you. Just make sure to partially cook it and drain it before adding it to the other ingredients.

One of the ingredients is canned cream of chicken soup but this can easily be replaced with homemade if you have a little extra time to make it. I will be posting my cream of chicken soup recipe soon. I have included curry powder as an optional ingredient. If you like curry powder then it’s a great addition. If you’re not a fan then just leave it out. It’s delicious either way!

Ingredients

• 3 cups cooked chicken or turkey, diced
• 2 pounds broccoli, cooked until almost tender and cut into ½ to 1 inch pieces
• 2- 10.5 ounce cans cream of chicken soup
• 10 ounces cheddar cheese, cut into ¼ inch cubes (I used half mild and half sharp cheddar)
• 2 cups instant white or brown rice (I used instant brown rice)
• 1 cup milk
• 1 tablespoon curry powder, optional

Instructions

Mix everything together and put into a large casserole or Dutch oven. Bake covered at 350 degrees for 1 hour or until it’s bubbly around the edges and the cheese is melted. Makes about 12 cups.