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Cheesy Chicken and Rice Casserole with Broccoli
Why Make This Recipe
Cheesy Broccoli Chicken and Rice Casserole is a comforting and hearty dish perfect for family dinners or meal prep. It combines tender chicken, fluffy rice, and nutritious broccoli smothered in a creamy cheese sauce. This casserole is not only easy to make, but it also brings together simple ingredients, making it a satisfying meal for everyone. Plus, it’s a great way to sneak in some veggies!
How to Make Cheesy Broccoli Chicken and Rice Casserole
Ingredients
- 2 cups cooked chicken (shredded or cubed)
- 3 cups cooked rice (white or brown)
- 2 cups broccoli florets (fresh or frozen, lightly steamed)
- 1 can (10.5 oz / ~300 g) cream of chicken soup
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons butter (melted, optional, for topping)
Directions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prepare ingredients: Cook the rice according to package directions. If using fresh broccoli, lightly steam it until just tender. If using frozen broccoli, thaw and drain it well.
- Mix the sauce: In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper.
- Combine the casserole: Stir in the cooked chicken, rice, broccoli, and 1 cup of the cheddar cheese. Mix until everything is well combined.
- Assemble: Spread the mixture evenly into the prepared baking dish. Top with the remaining 1/2 cup of cheddar cheese.
- Optional topping: If you are using breadcrumbs, mix them with melted butter and sprinkle over the casserole.
- Bake: Place it in the oven and bake uncovered for 25–30 minutes, until heated through and the cheese is bubbly and golden.
- Serve: Let it rest for 5 minutes before serving. Enjoy warm!
How to Serve Cheesy Broccoli Chicken and Rice Casserole
Serve the casserole warm straight from the oven. It pairs well with a fresh green salad or some crusty bread for a complete meal. You can also enjoy it as a main dish or a side. Leftovers can make a great lunch the next day!
How to Store Cheesy Broccoli Chicken and Rice Casserole
To store leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. To reheat, simply warm it in the oven or microwave until heated through.
Tips to Make Cheesy Broccoli Chicken and Rice Casserole
- For added flavor, consider using rotisserie chicken instead of cooking your own.
- Feel free to add other vegetables like carrots or bell peppers for extra nutrition.
- If you like it spicier, add a pinch of red pepper flakes to the sauce.
- Ensure that the broccoli is not overcooked before mixing it into the casserole to keep it crisp.
Variations
You can customize this casserole by using different types of cheese, such as mozzarella or pepper jack. You can also switch out the chicken for cooked sausage or turkey for variety. For a vegetarian option, replace chicken with extra veggies or beans.
FAQs
Can I use brown rice instead of white rice?
Yes, you can use brown rice. Just keep in mind that it has a longer cooking time, so make sure to prepare it accordingly.
Is it possible to make this ahead of time?
Absolutely! You can prepare the casserole a day in advance, cover it, and store it in the refrigerator until you’re ready to bake it.
Can I freeze the casserole?
Yes, you can freeze it before baking or after. Just make sure to let it cool completely and store it in an airtight container. When ready to eat, thaw and bake until hot.
Cheesy Broccoli Chicken and Rice Casserole
A comforting and hearty dish combining tender chicken, fluffy rice, and nutritious broccoli in a creamy cheese sauce.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or cubed You can use rotisserie chicken for added flavor.
- 3 cups cooked rice, white or brown White rice or brown rice can be used as per preference.
- 2 cups broccoli florets, fresh or frozen Lightly steamed if fresh, thaw and drain if frozen.
- 1 can cream of chicken soup 10.5 oz / ~300 g can.
- 1/2 cup sour cream or plain Greek yogurt You can substitute with Greek yogurt.
- 1/2 cup milk Use any kind of milk.
- 1 1/2 cups shredded cheddar cheese, divided Reserve half for topping.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs, optional, for topping
- 2 tablespoons butter, melted, optional, for topping
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Cook the rice according to package directions. If using fresh broccoli, lightly steam it until just tender. If using frozen broccoli, thaw and drain it well.
Mix the sauce
- In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper.
Combine the casserole
- Stir in the cooked chicken, rice, broccoli, and 1 cup of the cheddar cheese. Mix until everything is well combined.
Assemble and Bake
- Spread the mixture evenly into the prepared baking dish. Top with the remaining 1/2 cup of cheddar cheese.
- If using breadcrumbs, mix them with melted butter and sprinkle over the casserole.
- Place it in the oven and bake uncovered for 25-30 minutes, until heated through and the cheese is bubbly and golden.
- Let it rest for 5 minutes before serving.
Notes
Serve the casserole warm with a fresh green salad or crusty bread. Great for meal prep! Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat in the oven or microwave.
