Cheesy Broccoli Chicken and Rice Casserole
This Cheesy Broccoli Chicken and Rice Casserole is a comforting one-pan dinner made with tender chicken, fluffy rice, broccoli, a creamy cheese sauce, and a golden cheesy topping. It's an easy family-friendly meal that's perfect for busy weeknights or meal prep.
Equipment
- 9x13-inch baking dish
- large mixing bowl
- whisk
- wooden spoon or spatula
- measuring cups and spoons
- large pot
- oven
Ingredients
- 2 cups cooked chicken, shredded or cubed
- 3 cups cooked rice (white or brown)
- 2 cups broccoli florets, lightly steamed
- 1 can cream of chicken soup (10.5 oz)
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup breadcrumbs (optional)
- 2 tbsp butter, melted (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the rice according to the package directions. Lightly steam the broccoli until just tender. If using frozen broccoli, thaw and drain well.
- In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and black pepper until smooth.
- Stir the cooked chicken, rice, broccoli, and 1 cup of the shredded cheddar cheese into the sauce until everything is evenly coated.
- Spread the mixture evenly into the prepared baking dish and sprinkle the remaining ½ cup cheddar cheese over the top.
- If using, mix the breadcrumbs with the melted butter and sprinkle evenly over the cheese.
- Bake uncovered for 25–30 minutes, until the casserole is hot and the cheese is melted and bubbly with a lightly golden top.
- Let the casserole rest for 5 minutes before serving warm.
Notes
For extra crunch, top with the optional buttery breadcrumbs before baking. Substitute plain Greek yogurt for sour cream for a lighter option. Brown rice works just as well as white rice, and frozen broccoli can be used if thawed and well drained. Leftovers keep well in the refrigerator for up to 4 days.