Chicken Broccoli and Rice Casserole

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Chicken Broccoli and Rice Casserole

Recipe by Julia Pacheco Course: DinnerCuisine: AmericanDifficulty: Easy


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  • 3 cups cooked shredded chicken

  • 5.7 oz bag Knorr cheddar broccoli rice

  • 2 cups water

  • 1/2 white onion, diced

  • 12 oz frozen broccoli florets

  • 3/4 cup parmesan cheese, divided

  • 3/4 cup mozzarella cheese, shredded


  • Preheat oven to 400 degrees.
  • To a medium sized bowl add in the cooked chicken, rice, water, onion, broccoli, and 1/3 cup of the parmesan stir well.
  • Grease a 9×13 baking dish with non-stick spray pour the mixture in the baking dish spread it out. Cover with foil and bake for 25 minutes.
  • Remove the foil and sprinkle with the remaining parmesan cheese and mozzarella cheese bake for an additional 10 minutes. Enjoy!

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One Comment

  1. see mary cook

    I’m looking forward to making this recipe for dinner tonight. When shopping for the parmesan cheese I couldn’t recall if you used shredded or grated when I watched your video and I purchased grated. Do you use these interchangeably in the same quantities? Some sites I found online indicated shredded and grated can be subbed 1:1 but others say .5 grated:1 shredded. Also, if you don’t specify which in your recipes, do you typically use shredded parmesan over grated? I appreciate your emphasis on simple to prepare, budget conscious recipes. Many thanks!

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