Description
A cozy, creamy casserole that combines tender chicken, sweet butternut squash, and fresh broccoli, all baked together with rice for a comforting meal.
Ingredients
Units
Scale
Main Ingredients
- 1 medium butternut squash, cubed (Adds sweetness and creamy texture)
- 2 cups cooked chicken, shredded (Rotisserie chicken works best)
- 1 cup long grain white rice (Soaks up the sauce)
- 2 cups chicken broth (Provides liquid for cooking rice)
- 1 cup cream of mushroom soup (Creamy base for the casserole)
- 2 cups broccoli florets, chopped (Adds color and freshness)
- 1 cup cheese, optional (For a bubbly top)
Seasonings
- 1 teaspoon salt (For flavoring)
- 1/2 teaspoon black pepper (To taste)
- 1 teaspoon garlic powder (Adds depth of flavor)
- pinch thyme or paprika (Optional for extra flavor)
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a 9×13 baking dish.
- In a large mixing bowl, combine cream of mushroom soup, chicken broth, salt, pepper, garlic powder, and rice.
- Stir in cubed butternut squash, chopped broccoli, and cooked chicken until everything is coated.
- Pour the mixture into the greased baking dish and spread it out evenly.
- Cover tightly with foil to allow the rice to steam.
Baking
- Bake for 45 to 60 minutes, checking for doneness until the rice is tender and the squash can be mashed easily with a fork.
- If desired, uncover for the last 10 minutes of baking and sprinkle cheese on top to melt.
Notes
For make-ahead convenience, assemble the casserole earlier in the day and refrigerate until ready to bake. If baking from cold, add extra baking time. Leftovers can be stored in the fridge for up to 3 to 4 days and reheated with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Casserole, Main Course
- Cuisine: American, Comfort Food
Nutrition
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 40
- Fiber: 4
- Protein: 28
