Broccoli Rice Cheese Chicken Casserole – Cozy, Cheesy & Quick
Chicken, rice, broccoli, and cheddar combine in a creamy, satisfying dish perfect for weeknight comfort food.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Casserole Base
- 2 cups cooked chicken, shredded or diced
- 2 cups cooked white or brown rice
- 2 cups broccoli florets, blanched if fresh or thawed if frozen
- 1 ½ cups shredded cheddar cheese
- 1 can (10.5 ounces) cream of chicken soup
- ½ cup milk
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- Topping
- ½ cup shredded cheddar cheese
- ½ cup breadcrumbs, optional
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Blanch broccoli florets in boiling water for 2–3 minutes and drain if using fresh. If using frozen, thaw and pat dry.
3. In a large mixing bowl, combine cooked chicken, rice, broccoli, 1½ cups of cheddar cheese, cream of chicken soup, milk, onion powder, garlic powder, salt, and black pepper. Mix well to combine.
4. Evenly spread the combined mixture into the prepared baking dish. Top with remaining ½ cup cheddar cheese and sprinkle breadcrumbs over the top, if using.
5. Transfer dish to the oven and bake for 25–30 minutes until hot, bubbly, and the cheese topping is golden and melted.
6. Allow casserole to rest for 5–10 minutes before serving to help the flavors set.
Notes
To make this dish gluten-free, use gluten-free breadcrumbs and ensure your cream of chicken soup is gluten-free.
You can substitute cream of mushroom or cream of celery soup if preferred.
Use rotisserie chicken to save prep time.
This casserole freezes well—store in an airtight container for up to 2 months.