Chicken Broccoli Rice Bake

Starting tomorrow, I'm going to be sharing the three baked goods I actually managed to make this year for Christmas, but the recipe I'm posting today would be perfect for a quick and easy dinner one night this week while you're making your last-minute Christmas preparations.

How many of you actually bother making dinner the week of Christmas anyway? I usually don't. If I make anything at all, it's something easy like sloppy joes or chicken tenders and fries. It's much more likely that I'll be relying on frozen meals and take-out this week leading up to Christmas. But I'm sure there are those of you out there more motivated than I am -- in which case, this casserole would be perfect for you. It's one of those throw-it-all-together-and-bake-it meals. If you rely on store-bought rotisserie chicken, steam-in-a-bag broccoli, and minute rice, it takes absolutely no time at all to prepare. And the best part is, it's absolutely delicious -- creamy and comforting, exactly the kind of thing you want to eat in the winter months when the snow is falling outside. Definitely give this casserole a try this winter!

Chicken Broccoli Rice Bake
source: adapted from Recipezaar

2 cups cooked shredded chicken
2 cups uncooked white Minute rice
2 bags steam-in-a-bag broccoli
2 cups grated colby-jack cheese
1 can cream of chicken soup
1 cup sour cream
3/4 cup chicken broth
Salt and pepper to taste
1 small container French-fried onions

1. Preheat oven to 350 degrees.

2. Cook rice according to package directions. Steam broccoli in microwave according to package directions.

3. Meanwhile, combine soup, sour cream, broth, and cheese in a large bowl. Season with salt and pepper.

4. Add chicken, rice and broccoli; stir until well-blended. If more liquid is needed, add more sour cream or chicken broth.

5. Pour into a 9 x 13 casserole dish and top with French-fried onions.

6. Bake uncovered until bubbly, about 20 to 25 minutes.