Cheesy Broccoli Chicken and Rice Casserole
This Cheesy Broccoli Chicken and Rice Casserole is a classic comfort food favorite that's creamy, hearty, and easy to make. Perfect for busy weeknights and family dinners.
Equipment
- 9x13-inch baking dish
- Large Mixing Bowl
- Large pot for rice
- Steamer or large skillet
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 (10.5 oz) cream of chicken soup
- ½ cup sour cream or plain Greek yogurt
- ½ cup milk
- 1½ cups shredded cheddar cheese divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ cup breadcrumbs optional, for topping
- 2 tablespoons butter melted, optional for topping
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
- Cook 3 cups rice according to package directions if not using leftovers. Steam 2 cups broccoli florets for 2-3 minutes until just tender and bright green. Drain well and pat dry.
- In a large bowl, whisk together 1 can cream of chicken soup, ½ cup sour cream, ½ cup milk, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth and well combined.
- Stir in 2 cups cooked chicken, cooked rice, steamed broccoli, and 1 cup shredded cheddar cheese. Mix until everything is evenly coated with the creamy sauce.
- Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining ½ cup cheddar cheese. If using breadcrumbs, mix ½ cup breadcrumbs with 2 tablespoons melted butter and sprinkle over the cheese.
- Bake uncovered for 25-30 minutes until hot, bubbly, and the cheese is golden and melted. Let rest for 5 minutes before serving to allow the casserole to set.
Notes
- Use day-old rice for best texture as it holds up better in casseroles.
- Thaw and drain frozen broccoli thoroughly to prevent watery casserole.
- Can be assembled ahead and refrigerated up to 24 hours before baking.
- Freezes well before baking for up to 2 months.
- Leftovers keep in the refrigerator for up to 4 days.