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cheesy broccoli chicken and rice casserole
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cheesy broccoli chicken and rice casserole

Cheesy Broccoli Chicken and Rice Casserole is the ultimate one-dish comfort food. Loaded with tender chicken, fluffy rice, broccoli florets, and gooey melted cheese, this hearty meal is perfect for busy weeknights or feeding a hungry crowd. It’s creamy, cheesy, and packed with flavor in every bite. This casserole is simple to prepare and bakes to golden perfection, making it a dependable go-to recipe when you want something delicious, filling, and family-approved.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: chicken
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded or chopped
  • 2 cups cooked rice white or brown
  • 2 cups broccoli florets fresh or thawed frozen
  • 1 can 10.5 oz cream of chicken soup
  • ½ cup sour cream
  • ½ cup milk
  • 1 ½ cups shredded cheddar cheese divided
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste
  • Optional: ¼ cup grated Parmesan cheese or crushed Ritz crackers for topping

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or casserole pan.
  2. In a large mixing bowl, combine the cooked chicken, cooked rice, broccoli, cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir in 1 cup of the shredded cheddar cheese until everything is well mixed.
  3. Pour the mixture into the prepared baking dish and spread evenly with a spatula.
  4. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top. Add Parmesan cheese or crushed crackers if using for extra texture and flavor.
  5. Bake uncovered for 30–35 minutes, or until the casserole is hot and bubbly and the cheese is melted and lightly golden.
  6. Let rest for 5 minutes before serving to allow it to set slightly. Serve warm and enjoy!

Notes

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Wrap the cooled casserole in foil and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat: Microwave individual portions or reheat in a 350°F oven until warmed through.