This Broccoli Cheddar Chicken Rice Casserole is pure comfort creamy, cheesy, and wonderfully satisfying. It’s the kind of easy weeknight dinner that comes together with simple ingredients and bakes into a cozy, bubbly dish the whole family loves.
Ingredients
- 2 cups cooked rice (white, jasmine, or brown)
- 1 lb cooked chicken, shredded or diced
- 2 cups broccoli florets (fresh or frozen)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk or half-and-half
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup sour cream
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp pepper
- Optional: 1/2 cup crushed Ritz crackers or breadcrumbs for topping
Steps
- Preheat and prep. Warm the oven to 350°F and lightly grease a 9×13 baking dish.
- Blanch or thaw broccoli. If using fresh broccoli, steam for 2–3 minutes until bright green. Frozen works straight from the bag no need to thaw.
- Mix the creamy base. In a large bowl, whisk cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, and pepper.
- Combine everything. Add the cooked rice, chicken, broccoli, and 1 cup of cheddar. Stir gently don’t worry if it looks thick; it loosens as it bakes.
- Pour into the dish. Smooth the top and sprinkle the remaining cheese. Add cracker crumbs if you like a crunchy topping.
- Bake for 25–30 minutes, until hot, bubbly, and golden around the edges.
- Rest briefly. Let sit for 5 minutes so the casserole sets and scoops beautifully.
Chef’s Tips
- Use rotisserie chicken: It speeds things up and adds great flavor.
- Don’t overcook the broccoli: A quick blanch keeps it bright and tender.
- Adjust the creaminess: Add a splash more milk if you prefer a looser, saucier casserole.
Variations
- Extra cheesy: Stir in 1/2 cup mozzarella for extra meltiness.
- Healthy twist: Use Greek yogurt in place of sour cream.
- Spicy version: Add a pinch of red pepper flakes or diced jalapeños.