Here’s a delicious, comforting Cheesy Chicken Broccoli Rice Casserole recipe that’s creamy, cheesy, and easy to make! I’ll give you a version that serves about 4–6 people.
Ingredients
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 2 cups cooked rice (white, brown, or a mix)
- 2 cups broccoli florets, steamed or lightly blanched
- 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for variation)
- 1/2 cup sour cream (or Greek yogurt for a lighter option)
- 1/4 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, for color)
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tbsp butter (if using breadcrumbs)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare broccoli: Steam or blanch the broccoli until tender-crisp. Drain well.
- Make the sauce: In a large bowl, mix together the cream of chicken soup, sour cream, milk, garlic, onion, salt, pepper, and half of the shredded cheese.
- Combine casserole ingredients: Add cooked chicken, rice, and broccoli to the sauce mixture. Stir until everything is evenly coated.
- Assemble in a baking dish: Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining cheese on top.
- Optional topping: Melt butter and mix with breadcrumbs, then sprinkle over the cheese for a crispy top.
- Bake: Bake uncovered for 25–30 minutes, until bubbly and golden on top.
- Serve: Let cool for 5 minutes before serving. Perfect with a side salad or garlic bread!
Tips/Variations:
- Add 1/2 tsp mustard powder to the sauce for extra depth.
- Swap the chicken for turkey or ham for a twist.
- For a lower-carb version, use cauliflower rice instead of regular rice.
If you want, I can also give you a shortcut one-pan version that uses a single skillet and comes together in 30 minutes. It’s a lifesaver on busy nights.
Do you want me to do that?
