Cheesy Chicken Broccoli Rice Casserole
This Cheesy Chicken Broccoli Rice Casserole is the kind of dish you turn to when you need something warm, filling, and easy. Tender chunks of chicken, fluffy rice, and crisp-tender broccoli are wrapped in a velvety, cheesy sauce and baked to golden, bubbly perfection. It’s a one-dish wonder that’s perfect for meal prep, potlucks, or busy weeknights.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Ingredients
(Serves 6–8)
Main Casserole
2 cups cooked chicken (shredded or cubed, rotisserie works great)
1 cup uncooked long grain white rice (or 3 cups cooked rice)
2 cups broccoli florets (fresh or frozen)
1 (10.5 oz) can cream of chicken soup
1 cup sour cream (or Greek yogurt for a lighter version)
1 ½ cups shredded cheddar cheese (plus extra for topping)
½ cup milk
½ teaspoon garlic powder
½ teaspoon onion powder
Salt & pepper, to taste
Optional: ¼ tsp paprika or mustard powder for extra flavor
Topping (optional)
½ cup shredded cheddar
½ cup crushed Ritz crackers or breadcrumbs
1 tbsp olive oil
Instructions
Step 1: Preheat Oven & Prepare Dish
Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
Step 2: Cook Rice & Broccoli (If Using Raw)
Cook rice according to package instructions (or use pre-cooked rice).
Steam or blanch broccoli for 2–3 minutes until just tender. Drain well.
Step 3: Mix the Filling
In a large bowl, combine:
Cooked chicken
Cooked rice
Broccoli
Cream of chicken soup
Sour cream
Milk
Cheddar cheese
Garlic powder, onion powder, salt, and pepper
Mix until everything is evenly coated.
Step 4: Assemble & Bake
Pour the mixture into the prepared baking dish and spread evenly.
Top with extra shredded cheese.
(Optional) Sprinkle with cracker crumbs and drizzle with melted butter for a crunchy topping.
Bake uncovered for 30–35 minutes, until bubbly and golden.
Step 5: Serve
Let cool for 5–10 minutes before serving. Garnish with parsley if desired.
Tips & Notes
Make it ahead: Assemble and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to baking time if cold.
Freeze it: Assemble and freeze before baking (wrap tightly). Bake from frozen at 375°F for about 60 minutes or until heated through.
Cheese options: Try Monterey Jack, Colby, or mozzarella for different flavors.
Cream of “anything” soup: Use mushroom, celery, or homemade versions.
Low-carb twist: Use cauliflower rice instead of regular rice.
Frequently Asked Questions
Can I use raw chicken?
Yes, dice small and make sure it cooks through in the oven (bake covered for 45–50 minutes). However, using pre-cooked chicken speeds things up.
Can I use frozen broccoli?
Absolutely! Just thaw and drain well before mixing in.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Can I make it gluten-free?
Yes—use gluten-free cream soup and skip the cracker topping or use GF crumbs.
What protein alternatives work here?
Cooked turkey, canned tuna, or even browned ground chicken or sausage are great options.
Nutritional Information
Calories: 450
Protein: 28g
Fat: 22g
Saturated Fat: 10g
Carbohydrates: 34g
Fiber: 3g
Sugar: 3g
Sodium: 750mg