Broccoli, Rice, Cheese, and Chicken Casserole
Introduction
This casserole is the ultimate comfort food. Tender chicken, fluffy rice, and fresh broccoli are baked together in a rich, cheesy sauce. It’s creamy, hearty, and filling while still sneaking in those healthy veggies. The recipe is simple to prepare, uses pantry staples, and can easily be made ahead or frozen for busy nights.
Prep time: 20 minutes
Cook time: 30–35 minutes
Total time: 50–55 minutes
Servings: 6
Ingredients
2 cups cooked chicken, shredded or diced (rotisserie works great)
2 cups broccoli florets, lightly steamed or blanched
2 cups cooked rice (white, brown, or wild rice)
1 can (10.5 oz) cream of chicken soup (or mushroom soup for variation)
1 cup sour cream (or Greek yogurt for a lighter option)
1 ½ cups shredded cheddar cheese, divided
½ cup milk
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika (optional, for color and flavor)
Salt & black pepper, to taste
½ cup breadcrumbs or crushed Ritz crackers (for topping)
2 tbsp butter, melted (to mix with topping)
Instructions
Prepare Ingredients
Cook and shred chicken (or use leftover/rotisserie chicken).
Cook rice according to package instructions.
Lightly steam or blanch broccoli so it’s tender-crisp (not mushy).
Mix the Base
In a large bowl, combine cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper.
Stir in the cooked chicken, broccoli, rice, and 1 cup of cheddar cheese. Mix until everything is coated in the creamy sauce.
Assemble the Casserole
Grease a 9×13-inch baking dish.
Spread the mixture evenly into the dish.
Sprinkle the remaining ½ cup cheddar cheese over the top.
Prepare Topping
Mix breadcrumbs (or crushed crackers) with melted butter.
Sprinkle evenly over the casserole.
Bake
Preheat oven to 350°F (175°C).
Bake uncovered for 30–35 minutes, until hot, bubbly, and golden brown on top.
Serve
Let rest for 5 minutes before serving.
Enjoy warm with a side salad or garlic bread!
Tips & Variations
Make Ahead: Assemble the casserole (without baking), cover, and refrigerate up to 24 hours. Bake when ready.
Freezer-Friendly: Freeze unbaked casserole (tightly wrapped) for up to 2 months. Thaw overnight in the fridge before baking.
Cheese Options: Try Monterey Jack, mozzarella, or Colby for a different flavor.
Healthier Twist: Use brown rice, low-fat cheese, and Greek yogurt instead of sour cream.
Extra Veggies: Add peas, carrots, or spinach for more nutrition.
Serving Suggestions
This casserole pairs well with:
A crisp green salad with vinaigrette
Garlic bread or dinner rolls
Roasted carrots or green beans for extra veggies