Cheesy Broccoli Chicken and Rice Casserole
A comforting casserole combining tender chicken, fluffy rice, and vibrant broccoli, all smothered in a creamy cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
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 / ~300 g) cream of chicken soup
- 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 (for topping, optional)
- 2 tablespoons butter (melted, for topping, optional)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the rice according to package directions. Lightly steam the broccoli until just tender.
- 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 in the cooked chicken, rice, broccoli, and 1 cup of cheddar cheese. Mix until everything is well combined.
- Spread the mixture evenly into the prepared baking dish. Top with the remaining 1/2 cup of cheddar cheese.
- Mix breadcrumbs with melted butter, if using, and sprinkle over the casserole.
- Bake uncovered for 25–30 minutes, or until heated through and the cheese is bubbly and golden.
- Let the casserole rest for about 5 minutes before serving.
Notes
Use Greek yogurt as a tangy substitute for sour cream. This can also add a bit of protein to the dish.