This easy-to-make Chicken Broccoli Rice Casserole is perfect for busy weeknights. With its creamy, cheesy goodness, tender chicken, and a hearty base of rice and pasta blend, it's a dish that's sure to be a hit with everyone at the table!
25-ounce bags Knorr cheddar broccoli rice and pasta blend
1poundfrozen and chopped broccolithawed
1 ½poundchicken tenderloins
1teaspoonCajun seasoning
1teaspoonpaprika
1teaspoonsalt
1teaspoonground black pepper
3cupsshredded cheddar cheese
Fresh chopped parsleyfor garnish
Instructions
Preheat your oven to 375°F (190°C). Take a 9x13 inch (23x33 cm) baking dish and add the chicken broth and cream of chicken soup. Whisk them together until well combined.
Pour the Knorr cheddar broccoli rice and pasta blends into the dish. Whisk again, ensuring the rice and pasta are fully coated and moist.
In a small bowl, mix together the Cajun seasoning, paprika, salt, and pepper. Season the chicken tenderloins evenly with this mixture.
Scatter the thawed, chopped broccoli over the rice mixture, stirring to distribute. Place the seasoned chicken tenders on top, and sprinkle with shredded cheddar cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Garnish with chopped parsley before serving.
Notes
Quick Thaw: Microwave the broccoli to thaw it fast.
Less Spice: Skip Cajun seasoning for a milder taste.
Storage: Keep in an airtight container in the fridge for up to 3 days.
Cheese Tip: For extra gooeyness, add more cheese on top before the final 10 minutes of baking.
Reheat Right: Warm up in the oven or microwave for the best taste.