Cheesy Broccoli Chicken and Rice Casserole
A comforting casserole that features tender chicken, nutritious broccoli, and fluffy rice in a creamy, cheesy sauce, topped with bubbly melted cheese.
Ingredients
Main Ingredients
- 2 cups Cooked chicken (shredded or cubed)
- 3 cups Cooked rice (white or brown)
- 2 cups Broccoli florets (fresh or frozen, 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 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Paprika
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Black pepper
- 1/2 cup Breadcrumbs (optional, for topping)
- 2 tablespoons Butter (melted, optional, for topping)
Instructions
Preparation
- Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
- Cook the rice according to package directions if not already cooked. Lightly steam the broccoli until just tender, about 2 to 3 minutes. If using frozen broccoli, be sure to thaw and drain it well.
- In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper until smooth.
- Stir in the cooked chicken, rice, broccoli, and 1 cup of the shredded cheddar cheese. Mix until well combined.
- Spread the mixture evenly into the prepared baking dish. Top with the remaining 1/2 cup of shredded cheddar cheese.
- Optional: Mix breadcrumbs with melted butter and sprinkle over the top for a crunchy finish.
- Bake uncovered for 25 to 30 minutes, until heated through and the cheese is bubbly and golden.
- Let the casserole rest for 5 minutes before serving warm.
Notes
For quicker prep, use store-bought rotisserie chicken. Ensure broccoli is not over-steamed for best texture. Can adapt to dietary needs by substituting sour cream or rice.
