Grandma’s Cheesy Chicken Broccoli Rice Casserole

This recipe came from one that Grandma had hand written on a recipe card. Over the years, I’ve made some tweaks to it. I added broccoli and shredded cheese. I also marinade and cook the chicken separately or use leftover chicken in this casserole. Sometimes I also top it with crushed potato chips, adding those directly onto each serving so they don’t get soggy.

Ingredients

• 1 cup long-grain rice, uncooked
• 2 cans cream of chicken soup
• 2 ½ cups water
• 1 pound boneless, skinless chicken breasts, cut into 1″ pieces
• 2 cups frozen broccoli florets
• 2 cups shredded Colby jack cheese, divided
• 2 teaspoons seasoned salt

Marinade for Chicken

• 1 cup Italian salad dressing
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce

Directions

1. Preheat oven to 350°F.
2. Mix together rice, soup and water in 13″ x 9″ casserole dish. Put into the oven to bake, setting the timer for 40 minutes.
3. Prepare the chicken by cutting into 1″ pieces.
4. Mix marinade ingredients and put chicken into marinade (use resealable bag or sealed bowl). Refrigerate until step 6.
5. When timer sounds, remove casserole from oven. Stir in broccoli and 1 ½ cups of the shredded cheese. Put back into the oven for 10 minutes.
6. Meanwhile, remove chicken from refrigerator. Heat medium skillet over medium-high heat. Put chicken into the skillet and sprinkle with seasoned salt. Discard remaining marinade.
7. Cook chicken, stirring frequently, until no longer pink.
8. Remove casserole from oven; stir chicken into casserole. Top with remaining 1/2 cup shredded cheese. Return to oven and bake an additional 25 minutes, bringing total bake time to 75 minutes.