Some dinners earn a place in the rotation because they are comforting, easy to serve, and make good use of simple ingredients. This creamy chicken, rice, and broccoli bake is one of those practical family-style meals. It is a suggested recipe for your table, not a claim about a particular Fleming family dinner.
Prep time: 15 minutes. Cook time: 30–35 minutes. Servings: 6. Oven: 375°F (190°C).
Ingredients: 3 cups cooked rice; 2½ cups cooked shredded chicken; 3 cups broccoli florets, lightly steamed; 1 can (10.5 ounces) condensed cream of chicken soup; ¾ cup milk; ½ cup plain Greek yogurt or sour cream; 1 teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon black pepper; 1½ cups shredded cheddar cheese, divided; and optional ½ cup crushed buttery crackers for topping.
Directions: 1. Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish. 2. In a large bowl, whisk the soup, milk, yogurt, garlic powder, onion powder, and pepper until smooth. 3. Fold in the cooked rice, chicken, broccoli, and 1 cup of the cheddar. 4. Spread the mixture evenly in the baking dish. Sprinkle the remaining cheddar over the top and add crushed crackers if desired. 5. Bake uncovered for 30–35 minutes, until bubbling at the edges and heated through. If the top browns too quickly, loosely cover with foil. 6. Let rest for 5 minutes before serving.
Easy substitutions: Use leftover turkey instead of chicken, cauliflower instead of broccoli, or a dairy-free soup and cheese alternative that works for your household. Brown rice works well when fully cooked. For a little extra color, add diced cooked carrots or peas.
Food safety note: The chicken should be fully cooked before assembling, and the casserole should reach 165°F (74°C) in the center when reheated or cooked from chilled ingredients.
From Our Table: The best family dinners are not necessarily complicated. Serve with a simple salad or fruit, and enjoy the chance to sit down together.