Creamy Chicken and Broccoli Rice Bake: A Comforting One-Dish Meal

Serving: This casserole is a complete meal, but you can serve it with a side of crusty bread or a green vegetable like green beans or sautéed spinach.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Variants:

Add More Vegetables: You can add additional vegetables like carrots, bell peppers, or peas to the casserole for extra color and nutrients.
Make It Spicy: Add a pinch of red pepper flakes or some diced jalapeños to the sauce for a little heat.
Cheese Variations: Swap the cheddar cheese for mozzarella, Gouda, or even pepper jack for a different flavor profile.
FAQ:

Can I use cooked quinoa or cauliflower rice instead of regular rice?
Yes! You can substitute the cooked rice with cooked quinoa for added protein or cauliflower rice for a lower-carb option.

Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole ahead of time, cover it, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.

Can I use frozen broccoli?
Yes, frozen broccoli works well in this recipe. Just thaw it and drain any excess water before adding it to the casserole.

Can I freeze leftovers?
Yes, you can freeze the casserole for up to 3 months. Let it cool completely before wrapping it tightly in plastic wrap and aluminum foil. To reheat, bake it at 350°F (175°C) for 30-40 minutes.