Chicken Broccoli Rice Casserole
A comforting and creamy one-dish meal featuring tender chicken, fresh broccoli, and fluffy rice baked in a rich, cheesy sauce.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast, cooked and diced
- 2 cups cooked white rice
- 2 cups broccoli florets, steamed until tender-crisp
- 10.5 oz condensed cream of chicken soup 1 can
- 0.5 cup milk
- 0.5 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 0.5 cup shredded mozzarella cheese
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon black pepper
- 0.5 cup breadcrumbs
- 1 tablespoon melted butter
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a large bowl, combine the cooked chicken, cooked rice, and steamed broccoli.
- In a separate bowl, whisk together the cream of chicken soup, milk, sour cream, 0.75 cup cheddar cheese, mozzarella cheese, garlic powder, onion powder, and black pepper.
- Pour the soup mixture over the chicken, rice, and broccoli. Stir until well combined.
- Transfer the mixture to the prepared baking dish and spread evenly.
- In a small bowl, mix the breadcrumbs with melted butter. Sprinkle over the casserole, followed by the remaining 0.25 cup cheddar cheese.
- Bake uncovered for 35–40 minutes, or until the top is golden brown and the casserole is heated through.
- Let cool for 5–10 minutes before serving.
Notes
For a crispier topping, broil for the last 2–3 minutes of baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.