Broccoli Rice Cheese and Chicken Casserole is a comforting, all-in-one meal that’s ideal for weeknight dinners or a cozy family gathering. Tender shredded chicken, fluffy rice, and crisp-tender broccoli come together in a creamy, cheesy sauce for a satisfying and balanced dish.
The casserole is baked until the cheese is bubbly and lightly golden, resulting in a dish that feels indulgent without being overly heavy. It’s an easy recipe that combines protein, vegetables, and grains in one pan, making it perfect for feeding a crowd or preparing leftovers for the week.
Kitchen Equipment Needed:
- Large pot
- Medium saucepan
- 9×13 inch (23×33 cm) baking dish
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Aluminum foil
Ingredients:
- 2 cups cooked white rice
- 2 cups cooked, shredded chicken breast
- 3 cups fresh broccoli florets, steamed until tender
- 2 cups shredded cheddar cheese, divided
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Directions:
- Preheat the oven: Heat to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Cook the rice: Prepare 2 cups of white rice according to package directions; set aside to cool slightly.
- Prepare the chicken: Cook chicken breasts in a large pot with simmering water or broth until fully cooked, then shred into bite-sized pieces.
- Steam the broccoli: Steam broccoli florets until bright and tender, about 5–7 minutes. Drain and set aside.
- Combine the filling: In a large bowl, mix the cooked rice, shredded chicken, steamed broccoli, 1 cup of shredded cheddar, cream of chicken soup, sour cream, mayonnaise, garlic powder, onion powder, and salt and pepper. Stir until evenly combined.
- Assemble: Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup of cheddar evenly over the top.
- Bake: Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 10–15 minutes until cheese is melted and bubbly and the edges are lightly golden.
- Rest and serve: Let the casserole rest for a few minutes before serving. Serve warm with a simple side salad or crusty bread if desired.
Prep Time:
- 20 minutes
Cook Time:
- 35–40 minutes
Total Time:
- About 1 hour
Nutrition (Per Serving):
- Calories: 420
- Protein: 27g
- Carbohydrates: 24g
- Fat: 24g
- Fiber: 3g
- Sugar: 2g
This Broccoli Rice Cheese and Chicken Casserole balances creamy, cheesy flavor with wholesome ingredients for a crowd-pleasing dinner. It’s straightforward to prepare, easily adaptable—swap in brown rice, add spices, or use a different cheese—and reheats well for leftovers. Enjoy!
Broccoli Rice Cheese and Chicken Casserole
Ingredients
- 2 cups cooked white rice
- 2 cups cooked, shredded chicken breast
- 3 cups fresh broccoli florets steamed
- 2 cups shredded cheddar cheese divided
- 1 10.5 oz can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Equipment
-
Large pot
-
Medium saucepan
-
9×13 inch (23×33 cm) baking dish
-
Mixing bowls
-
Whisk
-
Spatula
-
Measuring cups and spoons
-
Aluminum foil
Method
-
Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
-
Cook the rice according to package instructions and set aside.
-
Cook and shred the chicken until tender and fully cooked.
-
Steam the broccoli florets until tender, about 5–7 minutes.
-
In a large bowl, combine rice, chicken, broccoli, 1 cup cheddar, cream of chicken soup, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix until well combined.
-
Spread the mixture into the prepared baking dish and top with the remaining cheddar.
-
Cover with foil and bake 25 minutes. Remove foil and bake 10–15 minutes more until cheese is melted and bubbly.
-
Let the casserole rest a few minutes before serving. Enjoy warm.