Easiest Make-Ahead Chicken, Broccoli, and Rice Casserole (Instant Pot or Crock Pot)
Meal prep and freezer friendly
Servings 4 servings
Ingredients
- 1 cup white rice
- 3 cups water
- 2 tsp. bouillon powder OR "Better Than Bouillon" paste
- 1/4 tsp. garlic powder
- 2-3 chicken breasts frozen or fresh
- 16 oz. bag broccoli florets or cuts
- 1 can cream of chicken soup
- 1 cup grated cheddar cheese
Instructions
For Instant Pot (same day):
- Combine rice, water, bouillon powder or paste, garlic powder, chicken breaasts, and broccoli in Instant Pot (in that order).
- Add the cream of chicken soup over the top (don't mix it in... it'll scorch on the bottom of the IP if you do).
- Seal IP and set on Manual - HIGH and cook for 15 minutes. Let pressure release for 10 minutes, then you can quick release the rest (or just let it go on its own, either way).
- Sitr in the cheese.
- If the mixture is too runny for your taste, you can set the IP on "SAUTE" and let it simmer, uncovered, for a few minutes until it reduces. But be careful because it CAN easily scorch. Stir stir stir!
For Crock Pot (same day):
- Proceed as with Instant Pot, cook on HIGH for 4 hours; shred chicken with forks, stir everything once. If it's too runny in this case, crank the heat on the Crock Pot up to HIGH, leave off the lid, and simmer for 10 minutes or so, until it thickens up.
For freezing ahead:
- Toss everything into a Ziploc bag, label with name + instructions, date, and freeze. (Leave out cheese if you're going to do it in the Instant Pot.) You can then proceed as before without thawing (though you might need to run the bag under some hot water to get out the food first).