Chicken Broccoli Rice Casserole

Chicken broccoli rice casserole is a creamy, cheesy comfort food classic that’s both filling and family-friendly. Made with simple pantry staples and minimal prep, it’s perfect for weeknight dinners or make-ahead meals. This one-dish recipe combines tender chicken, fluffy rice, crisp-tender broccoli, and a golden, bubbly cheese topping.

Chicken Broccoli Rice Casserole

Ingredients List

2 cups cooked chicken, shredded or cubed
2 cups cooked white rice
2 cups broccoli florets (lightly steamed or blanched)
1 can (10.5 oz) cream of chicken soup
½ cup sour cream or plain Greek yogurt
1 cup shredded cheddar cheese (plus more for topping)
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper to taste
Optional: ½ cup crushed Ritz crackers or breadcrumbs for topping

Step-by-Step Instructions

Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 2: In a large bowl, combine cooked chicken, rice, steamed broccoli, cream of chicken soup, sour cream, cheese, and seasonings.
Step 3: Stir until all ingredients are evenly combined.
Step 4: Transfer the mixture into the prepared baking dish and spread evenly.
Step 5: Top with additional shredded cheese and crushed crackers or breadcrumbs if using.
Step 6: Bake for 25–30 minutes, until hot and bubbly with a golden top.
Step 7: Let cool for 5 minutes before serving.

Cooking Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Servings

Makes 6 servings

Nutritional Information (approx. per serving)

Calories: 390
Carbs: 26g
Protein: 28g
Fat: 20g

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven or microwave until warmed through.
Casserole can be frozen before or after baking—thaw overnight before reheating.

Pairings/Suggestions

Serve with a side salad or garlic bread.
Add hot sauce or a sprinkle of paprika for extra flavor.

Seasonal Relevance

Great for fall and winter comfort meals, meal preps, or as a hearty dish for family gatherings.

Conclusion

This chicken broccoli rice casserole is creamy, cheesy, and packed with wholesome ingredients that satisfy every craving. Easy to prep and endlessly customizable, it’s a weeknight staple you’ll keep coming back to. Comfort food doesn’t get much better—or easier—than this!

Chicken Broccoli Rice Casserole

Recipe by Cook-MayaCourse: Uncategorized
Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

390

kcal

A comforting, creamy casserole packed with tender chicken, nutritious broccoli, and fluffy rice, all baked together with cheese for a delicious one-dish meal. Perfect for family dinners or easy meal prep.

Ingredients

  • 2 cups cooked chicken, shredded or cubed

  • 2 cups cooked white rice

  • 2 cups broccoli florets (lightly steamed or blanched)

  • 1 can (10.5 oz) cream of chicken soup

  • ½ cup sour cream or plain Greek yogurt

  • 1 cup shredded cheddar cheese (plus more for topping)

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • Salt and black pepper to taste

  • Optional: ½ cup crushed Ritz crackers or breadcrumbs for topping

Directions

  • Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  • In a large bowl, combine cooked chicken, rice, steamed broccoli, cream of chicken soup, sour cream, cheese, and seasonings.
  • Stir until all ingredients are evenly combined.
  • Transfer the mixture into the prepared baking dish and spread evenly.
  • Top with additional shredded cheese and crushed crackers or breadcrumbs if using.
  • Bake for 25–30 minutes, until hot and bubbly with a golden top.
  • Let cool for 5 minutes before serving.

Recipe Video

Notes

  • Use cooked chicken (rotisserie or leftovers work great) to save time.
    Fresh or frozen broccoli both work; just steam frozen broccoli before mixing.
    Substitute brown rice for a healthier option but increase baking time.
    Add mushrooms or cheese varieties like mozzarella for variation.
    Best served hot and fresh, but leftovers reheat well in the oven.

FAQs

Q1: Can I use brown rice instead of white?
Yes, just make sure it’s fully cooked before adding to the casserole.

Q2: Can I use frozen broccoli?
Definitely. Thaw and drain it first to avoid extra moisture in the dish.

Q3: Can I make it ahead of time?
Yes, assemble the casserole and refrigerate it for up to 24 hours before baking.

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