Chicken, broccoli, and rice casserole is a comforting and very popular dish in several Latin American countries, especially in Mexico and Chile, where casseroles represent a traditional way of preparing complete meals in a single dish. This recipe combines simple and nutritious ingredients, offering a perfect balance of protein, vegetables, and carbohydrates. In other Latin American countries, similar preparations go by various names such as "budín de pollo" in Argentina or "pastel de pollo" in Colombia, although the base and preparation technique are similar. The combination of chicken with rice and vegetables in a casserole reflects a mixed culinary influence that unites indigenous techniques with ingredients brought from Europe, creating practical and flavorful dishes for everyday life.
Chicken, broccoli, and rice casserole
How to Make Chicken, Broccoli, and Rice Casserole
Ingredients: Butter, fresh mushrooms, onion, boneless and skinless chicken breast, garlic cloves, cream of chicken soup, Velveeta cheese, instant rice, frozen broccoli, sour cream, ground black pepper, vegetable oil cooking spray, and shredded cheese.
Melt the butter over high heat, add the chopped mushrooms.
Cook and stir for approximately 2 minutes.
Add the onion and the chicken pieces.
Reduce the heat to medium-high and cook until the chicken is almost done.
Add the garlic and cook for approximately one more minute.
Add the undiluted chicken soup and the Velveeta cheese, stir until the cheese melts.
Remove from the heat and add the cooked rice, thawed broccoli, sour cream, and pepper.
Mix the preparation and place it in a baking dish sprayed with cooking oil.
Sprinkle the shredded cheese on top and bake for 20 minutes at 350 degrees.
The instant rice can be prepared in the microwave in approximately 4 minutes while the chicken is cooking.
If you prefer another type of rice, prepare it in advance.
Ingredients (14)
- Butter
- Fresh mushrooms
- Onion
- Boneless
- skinless chicken breast
- Garlic cloves
- Cream of chicken soup
- Velveeta cheese
- Instant rice
- Frozen broccoli
- Sour cream
- Ground black pepper
- Vegetable oil cooking spray
- Cheese
Instructions (17 steps)
- 1 Melt the butter over high heat
- 2 add the chopped mushrooms
- 3 Cook and stir for approximately 2 minutes
- 4 Add the onion and the chicken pieces
- 5 Reduce the heat to medium-high and cook until the chicken is almost done
- 6 Add the garlic and cook for approximately one more minute
- 7 Add the undiluted chicken soup and the Velveeta cheese
- 8 stir until the cheese melts
- 9 Remove from heat and add the cooked rice
- 10 thawed broccoli
- 11 sour cream
- 12 and pepper
- 13 Mix the preparation and place in a baking dish sprayed with cooking oil
- 14 Sprinkle the shredded cheese on top and bake for 20 minutes at 350 degrees
- 15 Instant rice can be prepared in the microwave in approximately 4 minutes while the chicken is cooking
- 16 If you prefer another type of rice
- 17 prepare it in advance