Description
A comforting and creamy chicken broccoli rice casserole made with tender chicken, fresh broccoli, and fluffy rice baked in a cheesy sauce. Perfect for a family-friendly weeknight dinner.
Ingredients
Units
Scale
- 2 cups cooked chicken, shredded or diced
- 2 cups cooked white rice
- 2 cups broccoli florets, steamed
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional, for topping)
- 1 tbsp butter (optional, melted for topping)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
- Stir in the cooked chicken, rice, steamed broccoli, and 1 cup of cheddar cheese until well combined.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle the remaining 1/2 cup of cheese over the top.
- If using breadcrumbs, mix them with melted butter and sprinkle on top for a crunchy topping.
- Bake for 25–30 minutes, or until heated through and the top is golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
- You can use rotisserie chicken for convenience.
- Frozen broccoli can be used; thaw and drain before adding.
- Swap cheddar for other cheeses like mozzarella or Monterey Jack if preferred.
- Add a pinch of red pepper flakes for a little heat.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg