Cheesy Broccoli Chicken and Rice Casserole
A comforting casserole that combines chicken, rice, and broccoli in a creamy, cheesy sauce, perfect for busy weeknights.
Ingredients
Main ingredients
- 2 cups cooked chicken (shredded or cubed) You can use leftover or rotisserie chicken.
- 3 cups cooked rice (white or brown) Cook according to package directions.
- 2 cups broccoli florets (fresh or frozen) Lightly steamed.
- 1 can cream of chicken soup 10.5 oz / ~300 g
- 1/2 cup sour cream Can substitute with plain Greek yogurt.
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese Divided; add 1 cup to the mixture and top with 1/2 cup.
- 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 (190°C). Lightly grease a 9x13-inch baking dish.
- Cook the rice according to package directions. Lightly steam the broccoli until just tender.
Mix the sauce
- In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper.
Combine the casserole
- Stir in the cooked chicken, rice, broccoli, and 1 cup of the cheddar cheese. Mix until well combined.
Assemble
- Spread the mixture evenly into the prepared baking dish. Top with the remaining 1/2 cup of cheddar cheese.
Optional topping
- If using breadcrumbs, mix them with melted butter and sprinkle over the casserole.
Bake
- Place in the oven and bake uncovered for 25-30 minutes, until heated through and the cheese is bubbly and golden.
Serve
- Let it rest for 5 minutes before serving. Enjoy warm!
Notes
This casserole pairs well with a side salad or crusty bread. Perfect for next-day lunch too.