Cheesy Broccoli Chicken and Rice Casserole
Cheesy Broccoli Chicken and Rice Casserole combines tender chicken, cooked rice, and broccoli in a creamy cheddar sauce with a golden cheese topping. Using cooked chicken and rice keeps preparation simple for a family dinner, with optional buttered breadcrumbs for extra crunch.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups cooked chicken, shredded or cubed
- 3 cups cooked white or brown rice
- 2 cups broccoli florets, lightly steamed if fresh or thawed and well drained if frozen
- 1 can condensed cream of chicken soup, 10.5 ounces
- 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, adjusted to taste
- ¼ teaspoon black pepper
- ½ cup breadcrumbs, optional
- 2 tablespoons butter, melted, optional for the breadcrumbs
Instructions
- Prepare the oven: Preheat to 375°F (190°C). Lightly grease a 9 × 13 inch baking dish.
- Prepare the broccoli: Lightly steam fresh broccoli until just tender, then drain thoroughly. If using frozen broccoli, thaw and drain well.
- Mix the sauce: Whisk the condensed soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and black pepper in a large bowl until combined.
- Combine the filling: Fold in the cooked chicken, cooked rice, broccoli, and 1 cup cheddar. Spread evenly in the prepared baking dish.
- Add the topping: Sprinkle with the remaining ½ cup cheddar. If using breadcrumbs, toss them with the melted butter and scatter over the cheese.
- Bake: Bake uncovered for 25 to 30 minutes, until hot throughout and golden on top. The center should reach 165°F; loosely cover with foil if the topping browns before the filling is hot.
- Rest and serve: Let stand for 5 minutes before scooping and serving.
Notes
- Preparation time assumes the chicken and rice are already cooked.
- Total time includes a 5 minute rest.
- Drain broccoli thoroughly to prevent a watery filling.
- Assemble up to 24 hours ahead and refrigerate covered. Add optional buttered breadcrumbs just before baking and allow extra baking time for the chilled center to reach 165°F.
- Refrigerate leftovers within 2 hours and use within 4 days, accounting for the age of the cooked chicken and rice.
- Freeze cooled portions for up to 2 months. Thaw in the refrigerator and reheat to 165°F, adding a splash of milk if needed.
- Calories are approximate per serving, using sour cream and excluding the optional breadcrumbs and butter.
Nutrition
- Calories: 390
Keywords: Chicken rice casserole