Shredded Chicken And Rice Casserole

4.50 from 2 votes

Shredded Chicken And Rice Casserole

This cozy shredded chicken and rice casserole is the perfect easy and healthy dinner idea. It calls for only nine simple ingredients with no canned soup and no boiling necessary. Plus, it requires only ten minutes of hands-on time!

Prep Time10

Cook Time1

Total Time1 10

Course: Dinner, Main Course

Cuisine: American

Keyword: Shredded Chicken And Rice Casserole

Servings:

Calories: 249kcal

Author: Stacey Adams

Equipment

1 9x9 inch casserole dish *A larger dish will work, but you may need to adjust bake time.

Ingredients

2 cups shredded chicken *see note below
1 cup chopped broccoli *see note below
1 cup white long grain rice *uncooked *see note below
2 teaspoons Italian seasonings
¾ teaspoon salt
½ teaspoon ground black pepper
1 & ¾ cups whole milk *or milk of choice *see note below
1 14.5oz can (about 1 & ¾ cups) chicken broth *or veggie broth *see note below
¼ cup Italian panko breadcrumbs *see note below

Recipe notes:

Shredded chicken: You can buy shredded chicken at the store or shred a rotisserie chicken. I like to make crockpot shredded chicken in bulk and freeze for later use.

Broccoli: Sub diced carrots, frozen peas, cauliflower, green beans or veggie of choice.

Rice: Brown rice can be used but cook time may increase.

Milk: For dairy free, I like to use canned (not boxed) coconut milk. It's usually located in the baking or Asian food isles of the grocery store.

Broth: I love having bouillon cubes or broth base in my kitchen at all times. This option is much more convenient than buying canned or boxed broth.

Breadcrumbs: You can also mix regular panko crumbs with Italian seasonings. Crumbled ritz crackers are a yummy substitute.

Instructions

Preheat oven to 375℉.
Add shredded chicken, chopped broccoli, uncooked rice, seasonings, broth and milk to a 9x9" casserole dish. Mix well.
2 cups shredded chicken, 1 cup chopped broccoli, 1 cup white long grain rice, 2 teaspoons Italian seasonings, ¾ teaspoon salt, ½ teaspoon ground black pepper, 1 & ¾ cups whole milk, 1 14.5oz can (about 1 & ¾ cups) chicken broth
Bake casserole, uncovered, for 45 minutes. Remove from the oven, add breadcrumb topping and bake 15 minutes longer.
¼ cup Italian panko breadcrumbs
Serve and enjoy! I like adding a pat of butter to my casserole when serving but it's not necessary.

Storage instructions:

Place leftovers in an airtight container. Store in the refrigerator for 3-4 days or freeze up to 4 months. Reheat by microwaving on high heat until warmed though!

Video

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