Creamy Chicken Broccoli Rice Cheese Casserole
A creamy, cheesy chicken broccoli rice casserole baked until hot and bubbly. This comforting one-dish dinner combines tender chicken, fluffy rice, broccoli, and melted cheddar for an easy family favorite.
Equipment
- Large mixing bowl
- Whisk
- 9x13-inch casserole dish
- Measuring Cups and Spoons
Ingredients
Casserole
- 2 cups cooked chicken diced or shredded
- 2 cups broccoli florets
- 2 cups cooked rice
- 2 cups cheddar cheese shredded, divided
Creamy Sauce
- 1 can cream of chicken soup 10.5 oz
- 1/2 cup milk
- 1/4 cup sour cream
Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional Topping
- 1/2 cup crispy fried onions
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
- In a large bowl, combine the cooked chicken, broccoli florets, and cooked rice.
- In a separate bowl, whisk together the cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, and black pepper until smooth.
- Pour the creamy sauce over the chicken, broccoli, and rice mixture. Stir until evenly combined.
- Fold in 1½ cups of the shredded cheddar cheese and mix well.
- Transfer the mixture to the prepared casserole dish and spread evenly.
- Sprinkle the remaining ½ cup of cheddar cheese evenly on top.
- Bake uncovered for 25–30 minutes until the casserole is hot and bubbly and the cheese is melted.
- If using, add crispy fried onions on top during the last 5 minutes of baking for extra crunch.
- Let the casserole rest for 5–10 minutes before serving.
Notes
For quicker preparation, use rotisserie chicken. Frozen broccoli can also be used, but thaw and drain it first to prevent excess moisture. Leftovers store well in the refrigerator for up to 4 days.