This easy, make-ahead chicken and rice casserole is extra creamy and loaded with delicious bites of broccoli and savory cheddar cheese. Get ready to watch your family lick their plates clean!
Bake at 350 degrees, uncovered, for 20 minutes.
Cook the rice according to package instructions.
Drain excess juice from casserole dish.
In a large bowl, combine the soup, milk, sour cream, rice, and half of the cheddar cheese.
If preparing this ahead of time, cover with foil and refrigerate for up to 3 days prior to baking. Then bake for 45 minutes, covered.
Tip: Using a 16oz. bag of frozen broccoli (and/or cauliflower) is a perfect alternative to fresh broccoli. Just be sure you thaw and pat it dry!